Fresh Cherry Cobbler

    1 hour

    Perfect for cherry season this cobbler is easy to make and tastes great. Serve warm with whipped cream or ice cream.

    221 people made this

    Serves: 8 

    • 3/4 cup (185g) white sugar
    • 3 tablespoons butter or margarine, melted
    • 1 cup (125g) plain flour
    • 1/4 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 cup (125ml) milk
    • 3 1/2 cups fresh cherries, pitted
    • 1 cup (220g) white sugar
    • 1 tablespoon cornflour
    • 1 cup (250ml) boiling water

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Mix 3/4 cup sugar, butter, flour, salt, baking powder and milk together.
    2. Place cherries in the bottom of a 23cm square cake tin. Spread dough over the cherries.
    3. In a small bowl combine 1 cup sugar and cornflour. Stir in boiling water. Pour mixture over the dough.
    4. Bake at 180 degrees C for 45 minutes. Serve warm.

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    Reviews in English (218)


    I brought 2 tins of Duncan Hines Comstock Red Ruby Cherry pie filling. Was going to make a cherry pie but then decided to use this cherry cobbler recipe. Did the recipe the same but not fresh cherries so I missed the part with having to use water and. Cornstarch. Placed the cherries first and then topped with recipe.batter . Then I swirls the cherries lightly through the batter hope it turns out great it sure smells Devine In my kids t he. On a rainy evening😀  -  14 Mar 2017


    Super easy recipe with super common ingredients, and a super nice finished product. However, I recmmend you cut the sugar and the water to about 3/4 of the amount listed, as it is all very very sweet, and is a bit on the runny side.  -  07 Jul 2002  (Review from Allrecipes USA and Canada)


    I made this dessert for my husband for his special Father's Day meal and he loved it. After reading all the reviews, I decided to use only 1/2 cup sugar, 3/4 cup water and increased to 1 1/2 Tablespoons cornstarch. It came out very firm, almost like lemon meringue pie. So next time, the only thing I will change is the sugar. I will use 1/2 cup sugar like I did this time, but do everything else the way it called for in the recipe. We would have preferred at least a bit of juiciness. Also, I cooked it for about 5 minutes longer because I wanted the top to be entirely golden brown and it was not quite like that at 45 minutes. This would be great with any summer fruit or berries - I am going to try it with peaches when the season comes round.  -  20 Jun 2005  (Review from Allrecipes USA and Canada)