Sweet Dark Cherry Cobbler

Sweet Dark Cherry Cobbler

TerryWilson 10

"You can try several variations of this, like using blueberries instead of cherries. Serve warm with ice cream."
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55 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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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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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking dish.
  2. Combine 1/2 cup sugar, cornstarch, and cinnamon in a large saucepan; stir in water until mixture is smooth. Add cherries and butter to sugar mixture and bring to a boil; cook and stir until cherry mixture is thickened, about 2 minutes. Pour cherry filling into the prepared baking dish.
  3. Mix flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening using a pastry blender until mixture resembles coarse crumbs. Stir milk into flour mixture until topping is just moistened. Drop topping by spoonfuls over cherry filling; sprinkle remaining 2 tablespoons sugar over topping.
  4. Bake in the preheated oven until topping is golden brown, 30 to 35 minutes.



I made this recipe for my husband and he almost ate the entire dessert by himself. The only thing he said was that could have made better by adding more of the topping on it. Other then that it ...

This was delish. Only made a few changes. Omitted the cinnamon and added a 1/2 tsp almond extract. Used buttermilk instead of milk and used all butter, no shortening. Will make again.