I’m back in the kitchen with California Grown and my favorite fruit of the season: cherries. I grab them whenever I can—into smoothies, piled on desserts, or baked into a warm cobbler. I’m thrilled to share this California Cherry Cobbler recipe. The cherries, grown under the California sun, taste bright and wholesome, and this cobbler is an easy, satisfying way to showcase them.
California’s agriculture is built on family farms; roughly 90% of farms in the state are family owned. There are about 850 cherry growers in California producing six main varieties: Bing (a favorite), Brooks, Chelan, Coral, Tulare, and Rainier (noted for their yellow-and-red flesh). To store fresh cherries, rinse them, dry thoroughly, and refrigerate with the stems attached. For freezing, wash, dry, pit (and remove stems if you prefer), then place in a freezer-safe bag with the air pressed out. Fresh fruit cobblers are one of the best ways to celebrate seasonal produce.
Supporting local agriculture matters now more than ever. Buying California-grown fruit helps sustain independent farmers and keeps vibrant produce on our tables. If you’re celebrating a long weekend or planning a picnic, this cherry cobbler makes a lovely, seasonal dessert.
California Cherry Cobbler
- Author: nocrumbsleft
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Description
This Cherry Cobbler is a perfect summer dessert—bright, fruity, and easy to make. It highlights fresh cherries with a crunchy oat-and-pecan topping.
Ingredients
½ cup (1 stick) plus 2 teaspoons unsalted butter
½ cup pecans
5 cups fresh California-grown cherries
¼ cup plus 2 tablespoons granulated sugar, plus more if needed
2 tablespoons grated lemon zest
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup old-fashioned rolled oats
¾ cup packed brown sugar
½ cup oat flour
½ teaspoon kosher salt
Instructions
1. Preheat the oven to 350°F. Grease a 9×13 or 8×11 baking dish with 2 teaspoons of butter and set aside.
2. In a small dry skillet over low heat, toast the pecans until fragrant, about 8 minutes. Remove, roughly chop, and set aside.
3. In a small saucepan over low heat, melt 1 stick of butter. Remove from heat and set aside.
4. In a medium bowl, combine the cherries, granulated sugar, lemon zest, and cornstarch. Add the lemon juice and stir gently to combine. Pour the cherry mixture into the prepared baking dish.
5. In another bowl, mix the rolled oats, brown sugar, oat flour, and salt. Stir in the toasted pecans. Pour the melted butter into the oat mixture and stir until evenly combined. Spoon the oat topping over the cherries in an even layer.
6. Bake until the filling is bubbling and the topping is golden, about 25 to 30 minutes. Let cool slightly before serving.
Notes
Cook’s Note: If you don’t have oat flour, pulse ½ cup oats in a food processor until finely ground, then stir and measure before adding to the recipe.