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)