This Fresh Summer Cherry Cobbler is bursting with ripe, sweet cherries and topped with a fluffy, crumbly cobbler topping. Perfect with a scoop of ice cream.
Preheat oven to 400F. Place a 10" cast iron skillet on a baking sheet.
Combine all of the cobbler filling ingredients together in a large bowl. Mix well.
Pour the cobbler filling into the 10" cast iron skillet. Spread around for an even layer.
To make the cobbler topping, combine the flour, baking powder, and salt in a large bowl. Mix well.
Cut in the butter into the flour mixture. Use 2 forks or a pastry blender or your fingers. The butter pieces should be coated with flour and resemble crumbs.
Add in heavy cream and mix until just incorporated; do no overwork the dough.
Dollop the spoonfuls of cobbler dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Sprinkle the topping with the sugar.
Bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.