Total Time
Prep 20 mins
Cook 25 mins

Oh, so good! (Prep time doesn't include pitting the cherries.)

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. In mixing bowl, combine cherries, flour and sugar; toss to coat evenly.
  3. Place in 8” square pan and bake for 25-30 minutes until bubbly.
  4. Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend.
  5. DO NOT OVERMIX; dough will be tough.
  6. When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar.
  7. Return to oven for 25-30 minutes or until topping is done and golden brown.
  8. Serve hot or cool with whipped cream.
Most Helpful

I really liked the cherry filling, but the crust left something to be desired. I thought it was not sweet enough. It tasted like plain bisquick dough and I even added the sugar on top. Undecided on whether I will try it again to see if it was a chef error.

itstime4cake July 14, 2008

This cobbler was yummy and easy. When making other cobblers, I hadn't ever cooked the fruit seperately at first but I'm glad I did in this recipe. It insured the topping wasn't gooey on the bottom. I used 1/2 cup of sugar in this recipe and that made the cherries sweet enough but next time I think I'll add a tablespoon or two of sugar to the topping part of the recipe. Also, next time I'll add 1/2 teaspoon of almond extract to the cherries.

XAnnette January 31, 2008

This was terrific!! I love cherries, and this was a wonderful use of fresh cherries!!! This was wonderful with some fresh whipped cream!!

Annisette August 25, 2007