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Total Time
45mins
Prep 20 mins
Cook 25 mins

This recipe uses frozen cherries, so it's great to make all year round! This is a sweet cobbler you can reduce the sugar slightly for a less sweeter taste. Although I have never tried it, I imagine that you could also make this using frozen or fresh blueberries.

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees (oven rack to second-lowest position).
  2. Butter a 9-inch glass baking dish.
  3. To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes).
  4. Spoon the filling into prepared baking dish.
  5. To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  6. Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
  7. Stir in buttermilk with a fork JUST until combined (do not overmix!).
  8. Drop the dough in mounds over the filling, leaving space between the mounds.
  9. Lightly sprinkle sugar over the dough.
  10. Bake for about 25-30 minutes, or until the topping id golden brown and the fruit is bubbling.
  11. Cool slightly and serve warm.
Most Helpful

5 5

Four cups of cherries was not enough so I added frozen strawberries to pie plate. Poured cooked cherries over the strawberries. Instead of making the topping, I thawed a pie crust and butter both sides and randomly placed over the fruit. After baking for 25 minutes, I sprinkled a little sugar over the crust and baked for 5-7 minutes longer. Family loved it.

4 5

I added vanilla and some oats to the topping... seemed a bit dry when I first ate it... that's cause I added the oats... when it cooled off it was much better. The kids and hubby loved it so I am giving it a 4 star. Great for breakfast!

4 5

Good, basic recipe. I had use up 2 bags of frozen cherries that had thawed by the time I'd gotten home from the store. I didn't have enough, so added 2+ cups of frozen peaches to the mix. My guess is, as long as you have between 4-6 cups of any frozen fruit, this will work. I cut the sugar by half and replaced it with Splenda. And I used whole wheat flour, which is the only stuff I've got. I might try adding a little bit of quick oats to the topping, as we ate it for breakfast this morning. Baked it in a 7.5X11" glass pan.