Cherry Cobbler Recipe

Cherry Cobbler

So many people have commented on, and asked for this recipe, I decided to post it here, along with my comments. It really couldn’t be easier to make. The ‘hardest’ part was pitting the cherries, but if you have a cherry pitter it takes only a few minutes. This is similar to a Cherry Clafouti, but more cake-like, and not as pudding-y.

This recipe was based on one I found at, submitted by Miranda W. This is the original recipe, with my changes in parenthesis.


½ cup butter

1 cup all-purpose flour

1 cup white sugar

1 teaspoon baking powder

1 cup milk

2 cups pitted sour cherries (I more than doubled the cherries)

¾ cup white sugar

1 tablespoon all-purpose flour


1. Preheat the oven to 350° F (175° C). Place the butter in a 9″ x 13″ 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 ¾ 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 cobber should come out clean.

Changes I will make next time: Find sour cherries or omit some of the sugar. Possibly try soaking the cherries in some cherry syrup for additional cherry punch.

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