Delicious Cherry Cobbler

    2 hours

    Using fresh cherries may take a little longer than tinned because you need to pit them, but it is well worth it when you taste the finished product.

    309 people made this

    Serves: 12 

    • 125g butter
    • 1 cup (125g) plain flour
    • 1 cup (220g) white sugar
    • 1 teaspoon baking powder
    • 1 cup (250ml) milk
    • 2 cups pitted cherries
    • 3/4 cup (185g) white sugar
    • 1 tablespoon plain flour

    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. Preheat the oven to 180 degrees C. Place the butter in a 20x30cm baking dish and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
    2. In a medium bowl stir together 1 cup of flour, 1 cup of sugar and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
    3. Rinse out the bowl from the batter and dry. Place cherries into the bowl and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
    4. Bake for 50 to 60 minutes in the preheated oven until golden brown. A toothpick inserted into the cobbler should come out clean.

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    Reviews and Ratings
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    Reviews in English (345)


    OUTSTANDING! I followed reviewers' suggestions and used 1/2 cup less sugar, more cherries, added a tsp of Pampered Chef Cinnamon Plus spice blend, and a tsp of vanilla. I also used half white sugar and half Sugar in the Raw, because I like its richness in baked goods. I made one-and-a-half of the recipe for the cobbler part because I like mine with lots of the good stuff. I used a cherry pitter, so from start to finish the prep time took less than 20 minutes. The finished product is fantastic. The taste and texture of the cakey part of the cobbler is just sublime. This is the one to try if you're looking for a good cobbler recipe!!  -  23 Jul 2005  (Review from Allrecipes USA and Canada)


    Wonderful! I picked up a pail of Door County Wisconsin cherries while on vacation and have made this four times (for myself and to share with others) I did add one additional cup of cherries. It's almost like "magic" how the cobbler forms! Someone at work gave me a tip on how to pit cherries--use a drinking straw. Just hold the cherry flat on a plate, push the straw into the cherry, then pull the cherry up over the straw. The pit remains on the end of the straw. It worked great--(much better than my $10 cherry pitter.) Thanks for sharing this great recipe!  -  09 Jul 2007  (Review from Allrecipes USA and Canada)


    I hate to give something a bad review but I really did not like this recipe. I expected cobbler to have a biscut-like drop dough. This is more like a sponge cake or an upside-down cake. The end result was good, a little too sweet but definetly not cobbler. sorry.  -  15 Aug 2005  (Review from Allrecipes USA and Canada)