Sweet cherries are plentiful right now and so delicious! We eat them most frequently straight out of the bag, but I do try to find something new to use them in every Summer. It is often a recipe for the 4th of July holiday, as this one is. It is the perfect recipe on many levels:

√   Eric loves any fruit based dessert. (This has fruit!)

√   I love, love, love cherries. (Lots of cherries here. Lots.)

√   Chocolate is an essential food group for me. (There’s chocolate in this dessert, too!)

√   It feeds a group. (I had a crowd taste-test it.)

√   It is easily transported. (In the right container, of course!)

√   It is delicious!!! (So very delicious!)

I first made this treat last Summer on a group trip. Eight of us sailed across Lake Michigan, from Chicago to Saugatuck, MI on vacation. We were joined by an additional couple. This was my dessert offering. It was very highly rated by the group. I think there was a fight over the last piece of it at breakfast the next morning. It’s just too bad sweet cherry season doesn’t last longer. But then again, maybe that is a good thing. Otherwise, I would be making this a few times a week all season long!

Cherry & Chocolate Chip Cookie Dough Cobbler (adapted from foodnetwork.com) Total Time Required: 1-1/2 hours, Active Time: 20 minutes, Makes: 6 to 8 servings

Cookie Dough Crumble:

• 4 tablespoons unsalted butter + more for greasing the pan
• 1 cup all-purpose flour
• rounded 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 cup semisweet chocolate chips

Cherry Filling:

• 6 cups (30 ounces) pitted cherries, thawed and drained if frozen
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• pinch of salt

Directions:

Cookie Dough Crumble: Preheat the oven to 350º F. Grease a 9-inch square baking dish with butter.

Microwave the butter in a medium microwave-safe bowl until it is completely melted. Cool it slightly. In the large bowl of a stand mixer, combine the brown sugar, granulated sugar, vanilla, and egg with the melted butter.

Whisk together the flour, baking soda, and salt in a small bowl. Stir the flour mixture into the butter-sugar mixture until just combined.

Stir in the chocolate chips.

Cherry Filling: Toss together the cherries, granulated sugar, flour, vanilla, and salt in a large bowl.

Transfer the filling to the prepared baking dish and layer the cookie dough crumble over the cherry filling.

Bake the cobbler until the filling is hot and bubbly and the top is crisp and golden brown, about 50 to 55 minutes. Let it cool for at least a few minutes.

Dish up spoonfuls and top with a scoop of vanilla ice cream, if desired.

It is never to early to plan for dessert!  ~Linda

Cherry & Chocolate Chip Cookie Dough Cobbler (adapted from foodnetwork.com) Total Time Required: 1-1/2 hours, Active Time: 20 minutes, Makes: 6 to 8 servings

Cookie Dough Crumble:

• 4 tablespoons unsalted butter + more for greasing the pan
• 1 cup all-purpose flour
• rounded 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 cup semisweet chocolate chips

Cherry Filling:

• 6 cups (30 ounces) pitted cherries, thawed and drained if frozen
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• pinch of salt

Directions:

Cookie Dough Crumble: Preheat the oven to 350º F. Grease a 9-inch square baking dish with butter.

Microwave the butter in a medium microwave-safe bowl until it is completely melted. Cool it slightly. In the large bowl of a stand mixer, combine the brown sugar, granulated sugar, vanilla, and egg with the melted butter. Whisk together the flour, baking soda, and salt in a small bowl. Stir the flour mixture into the butter-sugar mixture until just combined. Stir in the chocolate chips.

Cherry Filling: Toss together the cherries, granulated sugar, flour, vanilla and salt in a large bowl. Transfer to the prepared baking dish and layer the cookie dough crumble over the cherry filling.

Bake the cobbler until the filling is hot and bubbly and the top is crisp and golden brown, about 50 to 55 minutes. Let it cool for at least a few minutes. Dish up spoonfuls and top with a scoop of vanilla ice cream, if desired.