1/2 Photos of Fresh Cherry Cobbler
1 hr 20 mins
This is one of my absolute favorites. You can have the cherries macerating all afternoon, and whip up the finished product while you do the dinner dishes for a special evening dessert. My Belgian husband had never eaten a cobbler before this one, now he can't get enough . . .
My Private Note
Units: US | Metric
- 4 cups fresh pitted cherries (about 2 lbs uncleaned)
- 3/4 cup granulated sugar
- 1 tablespoon quick-cooking tapioca
- 1/3 cup water
- 1 tablespoon butter
For the batter
- 1Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water.
- 2Let stand at least one hour and up to several hours, stirring occasionally.
- 3Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil.
- 4Add 1 TBS butter and set aside.
- 5Pre-heat oven to 350 degrees.
- 6Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven.
- 7While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk.
- 8When the butter is completely melted, remove the pan and pour the batter into the melted butter.
- 9The batter will immediately begin to cook, which is what you want.
- 10Carefully spoon the cherry mixture evenly over the batter.
- 11Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned.
- 12As the cobbler cooks, the batter will begin to rise up around the cherry mixture.
- 13Serve warm (or at room temperature) with vanilla ice cream, if desired.
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Nutritional Facts for Fresh Cherry Cobbler
Serving Size: 1 (270 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 577.2
- Calories from Fat 172
- Total Fat 19.2 g
- Saturated Fat 11.9 g
- Cholesterol 51.4 mg
- Sodium 744.5 mg
- Total Carbohydrate 100.4 g
- Dietary Fiber 2.8 g
- Sugars 73.4 g
- Protein 5.3 g