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Cherry Cobbler

I've made this cherry cobbler recipe for years, adapting it to suit our taste. It's a delicious way to use lots of fruit. I hope you enjoy this tart treat! —Peggy Burdick, Burlington, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings


  • 5 cups pitted canned tart red cherries
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter
  • 1/3 to 1/2 cup milk


  • Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
  • Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.
Nutrition Facts
1 each: 291 calories, 4g fat (2g saturated fat), 9mg cholesterol, 173mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 3g protein.

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  • kpossible18
    Jul 15, 2014

    i also added almond extract and it tasted a lot better the second time around. after reading the other reviews i spread the batter and it cooked through. so all in all yes i will make it again.

  • caleahy
    May 24, 2014

    Cherries very tart; topping was flavorless and insufficient .

  • Ladybuglkl28
    May 6, 2013

    Everyone loved this recipe! I read the other review given and what I did was add 1 tsp. of almond extract and 1 tsp. of lemon juice. When I make it again, I will make sure I spread the cobbler batter out more. I put spoonfuls into the cherry mixture, but it took longer for it to bake because the batter wasn't cooking through. I will definitely make this again!

  • Isolda
    Mar 15, 2010

    I had a recipe I somehow lost that was very similar to this one. I recall that 1 teaspoon of almond extract was added to the stewed cherries. I used that instead of the lemon juice and really liked the results. However, another time I used the lemon juice and liked that too. Whichever I use, I love this recipe!