Tart Cherry Cobbler

This cobbler is extremely simple to make. Instead of cherries you can substitute blueberries, peaches, blackberries or raspberries! I have taken 1 1⁄4 cups of sugar out of the original recipe. Please adjust the sugar depending on how tart the fruit is.

3⁄4 cup sugar, divided
3 tablespoons butter, room temperature 1⁄2 teaspoon almond extract
1 teaspoon vanilla
1⁄2 cup milk
1 cup flour
1 teaspoon baking powder
1⁄4 teaspoon salt
4 cups sour cherries
2 tablespoons cornstarch
3⁄4 cup boiling water

Preheat oven to 350°.

For cobbler topping:

Cream 1⁄4 cup sugar with the butter and extracts. Measure milk and set aside. In a small bowl mix together flour, baking powder and salt. Add the flour and milk to the butter and sugar mixture, starting with 1⁄2 of the flour mixture. Mix well. Next, add 1⁄2 of the milk; mix until well blended. Repeat process and set aside.

To sweeten cobbler:

In a separate bowl mix the last 1⁄2 cup of sugar with 2 tablespoons of cornstarch.


Layer berries into 8- by 11-inch pan. Using a large spoon, add cob- bler topping over berries in large dollops. Boil 3⁄4 cup water and set aside. Pour sugar and cornstarch mixture over cherries. Pour boiling water over cherries. Bake 35–40 minutes. Serve warm with vanilla ice cream. Serves 6

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