This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
This cherry cobbler made with sweet cherries is topped with a savory-sweet rosemary biscuit. You can’t go wrong eating it as is or with a scoop of ice cream on top!
Today is the kickoff of #SummerDessertWeek hosted by Angie from Big Bear’s Wife! I’m always down for a celebration that involves a lot of desserts so I’m excited to share the recipes I have made for you this week and also to see what the other 24 bloggers are dishing out! And to sweeten the deal, I just so happen to have gotten engaged over the weekend so it’s basically a party for me, right?!
Oh did I just nonchalantly drop that I got engaged? Yup! Poor Bob, I basically went catatonic when it happened out of complete shock and attempts to keep some kind of composure while sitting on the patio of one of our favorite nicer restaurants in town. Sure I knew this day would come eventually, but I thought it would be another couple months to a year still! And it was on his freaking birthday! Guess he got a great birthday present haha.
This is how it went down. Dessert had just arrived and he asked if I wanted to take pictures of them both (duh). While I was snapping an aerial shot he said “do you want a food prop?” and in the frame of my photo pops a ring and (much to my dismay later) instead of taking the shot I immediately set my phone down and said “are you serious right now?”. Oh the romance! Have I ever mentioned how bad I am at forming my emotions into words? Especially since the next thing I said was “are you for real?” to which he said “yes, will you marry me?”.
That’s when I went unresponsive because I was fighting the urge to squeal and cry at the same time because we were surrounded on either side by other people dining – why I care about bothering others in a time like this is beyond me. But after what felt like an eternity (likely for Bob as well because he later said he thought I looked pissed) I finally mustered out an “of course!” and promptly ruined it by saying I couldn’t look at him or else I’d start crying from emotional overload. Bob wanted surprise and he definitely scored 100% on that!
As for the ring, he said he didn’t dare try to figure out what I wanted so instead he crafted me a ring out of wood, which couldn’t have been more fitting (other than the fact that it was too big and he later had to make another) because he’s always building things out of wood. It may just be a placeholder for now but I still think it’s freaking awesome! And of course there’s the fact that I don’t even know what kind of ring I want so this gives me some time to figure it out. There’s just too many options when you’re not really into the traditional looking kind!
Now that I’ve told you the story, I guess it’s time to talk about this cobbler? Normally I am not a fan of cherry pie. The tart cherries require so much sugar to make it a sweet dessert that it ends up just tasting incredibly fake. But it happens to be one of Bob’s favorites, mostly due to nostalgia because growing up his family had a tart cherry tree in the yard. While this isn’t made with tart cherries, it is made with sweet cherries which I am a huge fan of and also did not require a bag of sugar in the creation of it. And since our garden is growing like crazy with all of the rain we’ve been getting, I was able to pluck some rosemary and work it into the biscuit topping. So much yum.
Thank you OXO for the 9-inch glass pie plate and cherry pitter, Rainier Fruit for the cherries, Dixie Crystals for the sugar and Land O’Lakes for the butter! Please don’t forget to check out the giveaway and everyone else’s recipes for today listed below. There’s also a separate giveaway from Dixie Crystals running through Wednesday.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
- No Churn Strawberry Cheesecake Ice Cream from Big Bear’s Wife
- No Churn Cherry Crisp Ice Cream from Miss in the Kitchen
- No-Churn Peanut Butter Lovers Ice Cream from Home Sweet Homestead
- No Churn Banana Walnut Ice Cream from Kudos Kitchen by Renee
- Grilled Pineapple Ring Rum Sundae from Daily Dish Recipes
- Creamy No Churn Peach Ice Cream from 4 Sons ‘R’ Us
Pies of Summer:
- Lattice Topped Blueberry Peach Pie from That Skinny Chick Can Bake
- Coconut Key Lime Pie from The Domestic Kitchen
- Berry Cherry Pie from A Blender Mom
Sweet Summertime Cakes:
- Cherry Almond Cake from Food Hunter’s Guide to Cuisine
- Homemade Angel Food Cake with Sugared Berries from Me and My Pink Mixer
- Cherry Vanilla Poke Cake from The Bitter Side of Sweet
- Gooey Nutella Microwave Mug Cake from For the Love of Food
No Bake Treats:
- Churro Bites with Mexican Chocolate Dipping Sauce from Love Bakes Good Cakes
- Ice Cream Cone Cupcakes from The JavaCupcake Blog
- Blueberry Limencello Cobbler from Sweet ReciPeas
- Blueberry Biscuits from Fake Ginger
- Blueberry Crumb Bars from Southern Plate
- Cherry Struesel Muffins from My Baking Heart
- Rustic Cherry Galette from Jen Around the World
- Roasted Cherry Meringue Fool from Cooking In Stilettos
- Cherry Rosemary Cobbler from The Spiffy Cookie
- Cherry Almond Cobbler from Southern From Scratch
One year ago: Weekly Meal Plan #22
Two years ago: Glazed Lemon Poppy Seed Bread
Three years ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel
Four years ago: Birthday Cake S’mores Cookies
Five years ago: Corn Chowder with Zucchini and Orzo
CHERRY ROSEMARY COBBLER
24 oz. pitted and halved Rainier Fruit cherries
1/4 cup Dixie Crystals pure cane sugar
2 Tbsp Land O’Lakes unsalted butter
2 Tbsp lemon juice
1 Tbsp cornstarch
1/4 cup Dixie Crystals pure cane sugar
1 Tbsp chopped fresh rosemary
1-3/4 cups all-purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp Land O’Lakes chilled unsalted butter, cut into 1/2-inch cubes
1 cup heavy whipping cream
- Preheat oven to 375 degrees.
- Make the filling: In a large bowl combine the cherries, sugar, butter, lemon, and cornstarch. Toss, pour into a deep 9-inch pie plate and set aside.
- Make the topping: Add the sugar and rosemary to a medium bowl. Use your fingertips to rub the rosemary into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine.
- Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Drop spoonfuls of batter on top of cherries.
- Bake 30-35 minutes, or until the topping is golden brown. Cool at least 15 minutes before serving warm or at room temperature. Top with whipped cream or vanilla ice cream.