Cherry Cobbler I

Cherry Cobbler I

"This is a very good recipe from a neighbor, and it is requested often. Fresh or frozen cherries may be used in this recipe."
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Ingredients

servings 322 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
  2. In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 204
  1. 234 Ratings

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Most helpful positive review

Super easy recipe with super common ingredients, and a super nice finished product. However, I recmmend you cut the sugar and the water to about 3/4 of the amount listed, as it is all very very...

Most helpful critical review

This was an extremely disappointing recipe. The end-product was too sweet, and the topping not cooked. Even putting it back in the oven and adding cooking time didn't help. The cobbler was mi...

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Super easy recipe with super common ingredients, and a super nice finished product. However, I recmmend you cut the sugar and the water to about 3/4 of the amount listed, as it is all very very...

I made this dessert for my husband for his special Father's Day meal and he loved it. After reading all the reviews, I decided to use only 1/2 cup sugar, 3/4 cup water and increased to 1 1/2 ...

This is the yummiest ooey gooey cobbler i have ever made. Usually i do berries or fruit topped with cake batter...but this pudding cake kinda way with pouring over the water mixture just sets ev...

Reading through some of the reviews for this recipe, it quickly became apparent that results were widely varied – too sweet, not sweet enough, too thick, too watery. It seems, as it is with pie...

This was an extremely disappointing recipe. The end-product was too sweet, and the topping not cooked. Even putting it back in the oven and adding cooking time didn't help. The cobbler was mi...

I had an abundance of fresh cherries so I made this recipe. I followed it exactly. It turned out perfect. Crust was golden and 'crackly' on top, tender but not soggy. I'll try with blackberr...

As I am not a pie maker, I fix cobblers. I have a cherry tree, freezing them when ready. I put the frozen cherries, in the bottom as recipe calls for. I take a cobbler monthly to Church Family D...

Oh boy, we didn't like this recipe at all. The biscuit topping was good, but 1 c of sugar was WAY too much and the syrup didn't thicken up at all - it was like cherry flavored sugar water. I t...

This is a juicy Cobbler that I prepared in a 9" x 13" pan, a bit larger than the 9 square recommended. Some of the extra water evaporated away, I guess, but I wouldn't reduce the liquids in it....

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