Preheat oven to 375 degrees. In a medium bowl, add cherries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
Drop rounded tablespoons of batter over the cherry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Cherries: Aim for 1 1/4 pounds (4 cups) of cherries before pitting. You'll have about 1 pound (3 1/2 cups) cherries after pitting. Choose any variety: Sour Montmorency cherries are on the tart side, while Bing and Hudson cherries are sweeter. Rainier and yellow cherries are lighter in color but full of flavor. They all taste great in this cobbler.
Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
Yield: This recipe makes about 6 cups of Cherry Cobbler, enough for 6 (1-cup) servings.
Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.