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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.

 

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Cherry Cobbler Recipe


  • Author: Bobby
  • Total Time: 30 minutes

Ingredients

Scale
  • 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


Instructions

  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.
  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.
    Place into the oven and bake for 50 to 60 minutes until golden brown or a toothpick inserted into the center comes out clean.

10 comments

  1. Alty says:

    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!

  2. Megan says:

    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 😉

  3. Bobby says:

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

  4. Connie says:

    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.

  5. Kristen says:

    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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