Cherry Cobbler I

Cherry Cobbler I

179
Mary Lehmann 0

"This is a very good recipe from a neighbor, and it is requested often. Fresh or frozen cherries may be used in this recipe."

Ingredients {{adjustedServings}} servings 322 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
  2. In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.
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Reviews 179

  1. 207 Ratings

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GWENDYDARLING
8/29/2003

Super easy recipe with super common ingredients, and a super nice finished product. However, I recmmend you cut the sugar and the water to about 3/4 of the amount listed, as it is all very very sweet, and is a bit on the runny side.

JOLLYWA
6/20/2005

I made this dessert for my husband for his special Father's Day meal and he loved it. After reading all the reviews, I decided to use only 1/2 cup sugar, 3/4 cup water and increased to 1 1/2 Tablespoons cornstarch. It came out very firm, almost like lemon meringue pie. So next time, the only thing I will change is the sugar. I will use 1/2 cup sugar like I did this time, but do everything else the way it called for in the recipe. We would have preferred at least a bit of juiciness. Also, I cooked it for about 5 minutes longer because I wanted the top to be entirely golden brown and it was not quite like that at 45 minutes. This would be great with any summer fruit or berries - I am going to try it with peaches when the season comes round.

YUMMYNUMMY
1/25/2004

This is the yummiest ooey gooey cobbler i have ever made. Usually i do berries or fruit topped with cake batter...but this pudding cake kinda way with pouring over the water mixture just sets everything together...VERY good. I used fresh sweet cherries...and cut back the sugar to half of what was called for and it was sweet enough with the dark cherries. A hit for sure...and i will be experimenting with different berries and fruit fillings. Thanks a bunch.