Cook the cherry filling: Wash and pit your cherries. This process is much faster and easier with a cherry pitter. Slice them in half and add them to a saucepan with the rest of the filling ingredients. Cook them over medium heat for about 5 minutes, stirring occasionally.
Make the batter: Mix the flour, sugar, baking powder, salt, egg, and milk in a bowl until smooth. Melt the butter in the skillet, remove from heat, then pour the batter in.
Bake: Spoon the cherry mixture in an even layer over the batter and turn the oven down to 350F. Bake for 40 to 45 minutes, or until golden brown.
Your cobbler will last 4-5 days in the fridge. You can store it in an airtight container or right in the skillet to avoid making a big mess. If you leave it in the skillet, make sure it has cooled fully, then cover it well with either plastic wrap or foil. Reheating in the microwave works best, but you can also reheat in the oven at 325F for about 15 minutes, or until heated through.You can also store your cobbler in the freezer for 6-8 months. If you keep it in the skillet, make sure to wrap it well with a layer of plastic wrap and a layer of foil to make sure you don’t get any freezer burn. Let it thaw overnight in the fridge before reheating. Keep in mind that the cobbler if frozen and thawed it will be a bit more watery.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.