Cherry Cobbler

    50 minutes

    Black pitted cherries make a lovely variation to the traditional peach cobbler. The cherries can be replaced with canned plums, peaches, pie apple or frozen mixed berries.

    3 people made this

    Serves: 6 

    • 500g frozen pitted cherries
    • 1 tablespoon lemon juice
    • 1/3 cup (75g) caster sugar
    • 1 tablespoon cornflour
    • 3/4 cup (110g) self-raising flour
    • 1/2 teaspoon mixed spice
    • 50g butter, melted
    • 1 egg yolk
    • 1/3 cup (80ml) milk
    • 1 tablespoon icing sugar

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Lightly spray a 1L (4-cup) ovenproof dish with oil and place dish on a baking tray.
    2. Combine the cherries, juice and 1 tablespoon caster sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 3-4 minutes or until cherries defrost and sugar dissolves. Blend the cornflour with 1 tablespoon water in a small bowl. Stir into the cherry mixture. Cook, stirring, for 1-2 minutes or until mixture boils and thickens. Spoon cherry mixture into prepared dish.
    3. Sift the flour and spice into a medium bowl. Stir in the remaining caster sugar. Stir in the melted butter, egg yolk and enough of the milk to make a soft, sticky dough. Drop heaped teaspoons of the mixture over the hot cherry mixture.
    4. Bake cobbler for 25-30 minutes or until golden. Stand cobbler 5 minutes. Serve dusted with sifted icing sugar

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