I think that this is just a personal taste thing. Maybe I am just more of a "crisp" person....i missed the oats and nuts....

Oh my - I'm eating this right now, warm from the oven. Following other reviewers, I halved the sugar in the pastry and halved the boiling water/sugar/cornstarch mixture. I added a half tsp of almond flavoring to the douch and baked 55 minutes. The consistency of the cherries with sauce is perfect! Not at all runny but nice, juicy and thick. The cake part is to die for - delicious flavor and lovely texture. Oh... this is good. I'm going back for more....

YUM! I did it exactly as the recipe said and it turned out great - I think I had a few extra cherries than called for (I didn't measure them) so I cooked it for about 10 minutes longer and it was perfect. It wasn't too sweet but I did use fresh sour cherries from our cherry tree so maybe that made the difference. I will definately make this again! Thanks!

Like others suggested, I halved the sugar in this recipe and it came out FANTASTIC! My mother-in-law is a huge cobbler fan and she also happens to be a bit picky when it comes to cobbler, but even she agreed it was great. Definitely making this recipe again.

very good, but husband and i agreed that we'll def need to use less sugar on the final step. Turned out really sweet.

Excellent cobbler! I only made a few adjustments. I added 1 tsp of vanilla to the dough, boiled the water, sugar, and cornstarch for a minute, and cooked for about 55 min until the top was a nice golden color. I used sour cherries and didn't have a problem with the amount of sugar in the recipe. I was panicked when I poured the sugar water over the cherries and dough, but it thickened nicely and wasn't watery at all. I will definitely add more cherries next time because I like a lot of fruit. This was quickly consumed, and I will use it as a base recipe for other fruit cobblers.

I made this in a 9x13 pan. I used a little over 4 cups fresh cheeries. They were really sweet so I cut back on my sugar. In the topping I added a little Almond extract. YUM!!! I also mixed the starch, sugar & water & heated it almost to a boil before I put it on top. It was perfect!!! The whole pan was gone as soon as I made it. I received great reviews from the cobbler, even from a person who doesn't even like cherries! The almond extract was the litl' bit of extra something that kicked it up a notch. Everybody wants my recipe.

This was yummy. My husband really enjoyed it. It was very easy to make, and I will definitely make it again. I cooked it exactly according to the recipe, and my only criticisms are that the juice was pretty runny and very sweet (just a tad less sweet would have been perfect), and that the crust seemed to taste a little more "flour-y" than I like. I'd probably try to reduce the sugar and water poured over at the end, as many have suggested. But I'd rather have more juice than not enough, so not a big deal. I also don't think my cornstarch was mixed in with the sugar well enough (I could see a couple of white lumps on top after it was baked), so that could have contributed to the runniness. I don't know what to do about the distinct flour flavor of the crust. The very top part that was well baked was delicious! Maybe I just needed to cook it longer? The crust did seem to cook through a little more after sitting a while out of the oven, and that helped the flour flavor a little. Overall, I did really enjoy this cobbler and the recipe was simple. I'd definitely serve this to guests.

I doubled this recipe for a 9" x 13" pan, but I did not double the sugar because of what other reviews said. It was excellent. I will definitely be making this again.

Very easy and good. Next time will cut back on sugar if using sweet cherries again. But still an awsome recipe

This was my first cobbler. I don't cook a lot of desserts. I happen to have just picked fresh cherries and needed a recipe. This one was wonderful. I had tart cherries, so the cobbler wasn't too sweet. The water mixture I boiled together to thicken a little before I poured it over the top. Changed nothing else, and everyone said it was the best they had tasted. Thanks for my cobbler success!!!

Perfect! The only change I made was to add 1 tsp of vanilla (almond extract would be good as well)and 2 drops of red food coloring. Yummy!

This was great - I was freaked out about putting the water on top but it was wonderful when it came out! I used frozen (fresh picked by us last season) and I did cut the sugar down to suit our taste...it was great. I make a big pan of everything I bake, my hubby loved it and this was something that even my fussy Pastor enjoyed! Thanks for sharing!

This was pretty tasty. I was looking for a good cobbler recipe and I used raspberries (I had a craving...). It probably turned out a bit juicier than if I would have used cherries, especially since I used frozen raspberries, but it was still tasty. Thanks!

Excellent!!

A bit on the soupy side WHEN VERY HOT! BUT super yummy. the cobbler toppin is super easy! Way beter the second day after it cools all the way. I have not tried anyother recipes because I am totally sold on this one! I needed a recipe for FRESH cherries because I cannot eat them fresh, I need them baked. I wanted it to be easy too.

We really liked this recipe! It was easy and fun to make with my 5 year old daughter. The end result was a very successful and delicious cherry cobbler for a first timer. The sauce was very tasty!