Cherry Cobbler Recipe

This cherry cobbler recipe is an excellent way to use up fresh cherries. Unlike most recipes, this one uses fresh sour cherries instead of the canned. It does require a little work to pit the cherries but nothing major and the end result is fantastic. This recipe is fairly easy with few ingredients. The cherries are tossed with sugar to make them sweat. This is a perfect baking dish for summer. Enjoy.

½ cup butter
1 cup all purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
2 cups pitted sour cherries
¾ cup white sugar
1 tablespoon all purpose flour

Cooking Instructions:

Step 1: Preheat the oven to 350 degrees. Place butter into a 9×13” baking dish. Place into the oven to melt while it is preheating. Remove from the oven as soon as the butter is melted. In a medium bowl stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended.  Pour batter over the melted butter in the baking dish. Do not stir.
Step 2: Place cherries into a bowl and toss with the remaining ¾ cup of sugar and 1 tablespoon of flour. Distribute cherry mixture evenly over the batter. Do not stir.
Step 3: Place into the oven and bake for 50 to 60 minutes until golden brown or a toothpick inserted into the center comes out clean.


11 Responses to “Cherry Cobbler Recipe”

  1. Denise — August 20, 2011 @ 7:26 pm

    This is on my ‘to do’ list real soon. Sounds and looks yummy. thanks.

  2. Alty — August 21, 2011 @ 8:09 am

    Does it have to be sour cherries?

  3. Bobby — August 21, 2011 @ 10:27 am

    Alty- no, but if you use sweet cherries you will want to cut down on the sugar.

  4. Rob @ How to Cook Hero — August 21, 2011 @ 9:16 pm

    I love the dedication! You should use fresh ingredients nearly 100% of the time and this is a terrific example.

    I’m sure the end result is dozens of times more amazing.

    Looks great!

  5. Alty — August 22, 2011 @ 5:36 pm

    I see. Thanks for that info. I guess I’ll try replacing the cherries and then cutting down the sugar to 3/4 cups.

    I look forward to trying this out!

  6. Sam — September 7, 2011 @ 10:05 am

    Can i use strawberries or blueberries instead of the cherries ?

  7. Bobby — September 7, 2011 @ 5:26 pm

    Sam- Yes, strawberries will be fine

  8. Megan — May 30, 2012 @ 7:47 pm

    This looks sooo good! I want to use blueberries bobby, for a dessert that I’m serving for my friends (casual dinner). Do u think this with blueberries or your blueberry bars??? Of course I will also have ice cream of course 😉

  9. Bobby — May 30, 2012 @ 9:40 pm

    Megan- I personally think the blueberry bars are better but either one would be delicious!

  10. Connie — June 15, 2012 @ 6:51 pm

    Thanks allot. I have a million ripe sour cherries on my tree and needed an easy recipe to use them up. Anxious to try this in the morning.

  11. Kristen — June 15, 2015 @ 5:43 pm

    I have made this a number of times–I did adjust the amount of butter (used a little less) as well as reduced the amount of sugar (used about 1/4 cup less overall) as well I tried with a gluten free mix. It is very tasty and easy. With the GF mix, it comes out like a gummy pudding, but still tasty. Thank you for sharing this! I love it and look forward to eating the one coming out of the oven in 10 minutes.

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