Tart Cherry Cobbler

Tart Cherry Cobbler

s. warren 1

"This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!"


2 h 5 m {{adjustedServings}} servings 256 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
  3. Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
  4. Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
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Your rating



  1. 12 Ratings


This was very good. I could've drained off a little juice as it was very juicy but the flavor was great! I had 3 29 oz. cans of tart cherries so I added a little bit more sugar and a tablespoon...

I had a pound of fresh sour cherries so I decided to use thoes. Because I only had a pound I halved the rest of the recipe. I thought it was really good but the tapioca was soft but it did lea...

Very good. I could only find one brand of cherries in water and it was 2.60 a can so using 5 cans, this recipe can get pricey.