Cherry Cobbler

Cherry Cobbler


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Cherry Cobbler

This dessert is very easy to make and is always a big hit.  You can make it ahead for easy entertaining!


1 Cup Unbleached Flour

2 Tablespoons Sugar

1 ½ Teaspoons Baking Powder

¼ Teaspoon Salt

½ Teaspoon Ground Cinnamon

¼ Cup Butter

6 Cups Pitted Tart Cherries

1 Cup Sugar

2 Tablespoons Cornstarch

1 Large Egg

¼ Cup Milk

Preheat your oven to 400° F.  In a medium sized bowl, for the topping stir together flour, 2 tablespoons sugar, baking powder, cinnamon and salt.  Cut in the butter until the mixture resembles coarse crumbs and set aside.  In a large saucepan, for the filling, combine the cherries, 1 cup sugar and the cornstarch.  Cook over a medium heat until the cherries release juices.  Stir occasionally.  Continue to cook over medium heat until it thickens and bubbles.  Keep hot.  In a small bowl stir together the egg and milk and add to the flour mixture.  Stir just until the flour mixture is moistened.  Transfer the hot cherry filling to a 2 quart square baking dish.  With a spoon, immediately drop the topping into six mounds on top of the filling.  Bake for 20 minutes until topping is golden.  Let cool in the pan on a wire rack for 1 hour.  Serve with vanilla ice cream.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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