Tart Cherry Cobbler

Tart Cherry Cobbler

Made  times
s. warren 1

"This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 5 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 135 mg
  • 5%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
  3. Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
  4. Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.



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...

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 lea...

Very good. I could only find one brand of cherries in water and it was 2.60 a can so using 5 cans, this recipe can get pricey.

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 wa...

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, b...

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

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

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 Fru...

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. ...

From around the web