Reviewed: Nov. 21, 2012

I made this tonight and it was great. I usually follow the recipes exactly but in this case I couldn't find the cherries in water so I opted for the canned cherries for pies. 3 cans was plenty. I only added the brown sugar and omitted the white since I didn't think it needed all that sugar along with the sugary cherries. It was perfect! Made a 9 in pie with plenty of pie crust left over for Turkey cookie cutter crust on top.

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Reviewer:

Kate

Reviewed: Nov. 24, 2011

This cobbler is currently baking, so I can't speak to the taste; however, I wanted to mention that I couldn't find cherries in water or cans of the right ounces. Instead, I bought the "More Fruit" brand and rinsed them in a strainer. Afterwards, I only added one of the sugars. The consistency and flavor seemed accurate upon a pre-baked taste test.

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3 users found this review helpful

Reviewer:

ackermanswife

Reviewed: Feb. 2, 2011

Sooo delicious and very easy to make! I cut the pie crust into strips/lattice and used a cookie cutter to decorate...

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4 users found this review helpful

Reviewer:

Melinda

Reviewed: Jul. 25, 2010

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 leave a texture that I didn't particularly care for. My favorite is to use about a tablespoon of liquid pectin for a thickener. I also used one crust and made cut outs so you could see the berries. The brown sugar really gave it a subtle richness. I'll be making again with frozen cherries most likely.

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11 users found this review helpful

Reviewer:

Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

Reviewed: Jun. 28, 2010

This was delicious! i used 1/2 can cherries and 1/2 fresh cherries, and the results were amazing! I can not keep my husband away from it! LOL i do prefer the traditional style cobbler topping, but this i will make again. Yummy.

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6 users found this review helpful

Reviewer:

littlekitten22

Reviewed: Dec. 6, 2009

I thought my Mom was the only one who made them this way..just as good as Mom made. Thanks!!

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6 users found this review helpful

Reviewer:

Amberlee

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Nov. 23, 2009

This is a good cobbler and not too sweet. I added a little less than 1 TBSP cornstarch because one reviewer commented how juicy it was and I didn't want it too come out too soupy. For us it was perfect. I also rolled out the 2 pie crusts separately and sprinkled a little cinnamon-sugar in between. Great!

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10 users found this review helpful

Reviewer:

anne1986

Reviewed: Dec. 25, 2006

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 more tapioca. Other than that, I followed the recipe exactly. The almond flavoring I almost left out but I was glad I didn't because it is a subtle but very nice flavor with the cherries.

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17 users found this review helpful