Total Time
Prep 30 mins
Cook 30 mins

Got this from a family cookbook. I think it originally came from a restaurant that is no longer in business. It is wonderful. The best cherry cobbler I've ever eaten. I think the crust is the key. Enjoy!!!

Ingredients Nutrition

  • 1 cup Crisco
  • 2 14 cups all-purpose flour
  • 12 teaspoon salt
  • cold water
  • 1 14 cups sugar
  • 1 pinch salt
  • 3 tablespoons flour
  • 1 can cherries
  • 1 cup water
  • 4 teaspoons red food coloring (sometimes I use, sometimes I don't)
  • 12 cup butter or 12 cup oleo (I use butter, and I don't usually use a full stick, your preference)


  1. Combine Crisco and flour in a bowl and mix well.
  2. Add salt and enough cold water to make ingredients cling together.
  3. Roll dough until it is very thin.
  4. Cut up butter or oleo and place in a 12 x 13 inch pan.
  5. Combine in bowl the sugar, salt and flour.
  6. Mix well.
  7. Add cherries, water and food coloring.
  8. (I put these ing. in a saucepan and cook till thick stirring frequently) Mix well and pour over butter in pan.
  9. Top with rolled out crust.
  10. Bake at 350 until brown.
  11. Very good!
Most Helpful

This recipe is very close to the real deal...seems like there is a very little something missing...but I can't put my finger on it (they must have a secret ingredient of some sort). We still have an Underwood's cafeteria in Brownwood, TX (central texas)...and the cobbler is still great...just like everything else on their menu. Thanks for the great recipe.

nancymair January 03, 2011

Thanks vlynn for this wonderful recipe. I too live in Eastern NM and remember eating this cherry cobbler years ago, at Lubbock, TX. Memory fades but I think we had an Underwoods here too. This is added to my favorites list!

GranJan September 05, 2008

This was fairly easy to make and the taste is really nice. I had problems with the crust, in that I was not sure how much water to add and after about 50 minutes to 1 hour, it still would not brown. Could be my oven though. Thanks for posting.

~Nimz~ October 02, 2004