Fresh Cherry Cobbler

    Recipe Picture:Fresh Cherry Cobbler

    Fresh Cherry Cobbler


    217 people made this

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

    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 (209)


    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)

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