Cherry Cobbler (or Blackberry or Mixed Berry…)

By - Tiffany King
Dessert
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I brought this cobbler to small group last night.  It was a huge hit.  The recipe is one passed down from my Aunt Lois.  The cherries came off my friend, Laurie’s tree.  I love connecting with food like that.  It means I can love it more.

Here’s what you’ll need:

cherry-cobbler-ingr

2 – 2 1/2 cups sweetened fruit

1 cup flour

1 cup sugar

1/2 tsp. salt

2 tsp. baking powder

1 cup milk

1/2 cup butter

*Note* I used about twice the amount of fruit called for and 1 1/2 times the batter recipe.  This made a pretty big pan.  You can use sour pitted cherries or blackberries or even mixed berries.  Just add about a cup of sugar (or since I had twice the fruit, I used nearly 2 cups of sugar) to sweeten the fruit.

Preheat the oven to 375 degrees.  Put the stick of butter in the pan and pop it in the oven to melt the butter.  In a bowl combine the sugar, flour, salt, baking powder and milk.  Take the pan with the melted butter out of the oven and pour the batter over the top of the butter, like this.

cherry-cobbler-batter-over-butter

Place the fruit over the batter.  If your fruit is very juicy, dip it out with a slotted spoon.  Some juice is okay, but you don’t want too much.

cherry-cobbler-fruit-added

Bake it at 375 degrees for 45 minutes.  When it comes out of the oven it will look like this.

cherry-cobbler-done-in-pan

People will love you for making this for them.  If you serve it warm with ice cream they might even hug your neck.  Make it and count the hugs you get.

  • Can I used canned cherry pie filling for this? If so, how much etc.? ALSO, and the berries such as the sour ones shown in the recipe, available canned? Again, if so, how much of those do I use. Finally, for the normal receipe, do a use a 9X13 or is an 8″ glass pan. I use that 8″ size when I make peach cobbler that is basically this identical recipe. I use a 15 oz can of canned peaches in that one, and it is perfect. Thanks in advance for your help.

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    • I think canned pie filling would be too sweet in this one, but you could try it. Of course, you wouldn’t need to add any sugar to the fruit. The sour/tart cherries do come in cans, sold near the pie filling. For those you would need 2-3 cans and you would want to add sugar. Your pan sizes sound right to me.

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  • Hi! This looks delicious!! I am curious what size pan you used, and how many people does it serve? I am hoping to make this tonight for a crowd of helpful movers and want to make sure I have enough, and that the pan is big enough! 🙂 Thanks!

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    • The dish I used for this was smaller than 9×13 but deep. It will serve 10-12 I think if you do a double recipe. For a single recipe I use a 2 quart casserole dish.

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  • Made this recipe with blackberries, strawberries and blueberries. WOW!! Best cobbler I’ve ever had and so simple to make. Thanks for a great recipe.

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  • Mmmmmmmmmmmmmm yum. I am so a fan of fruit desserts. How lucky for you to have the tree to pick it from. I wish we did!

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  • I am in such a pickle…my mouth is watering and I have everything for this yummy dessert(admitted desert-aholic) except for a working oven!!!!

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  • This looks so awesome! Happy SITS day – I’ve been here before and I don’t think I’ve ever seen anything I wouldn’t like to try 🙂

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  • I love a good cobbler. I even make it in the slow cooker!
    I’ll be waiting for a few cherries to fall on my side of the fence off my neighbours tree and use this recipe. I can taste it now!

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  • I have a couple of little girls who would abolutely love this. Enjoy your special day! (I subscribe via Google reader now!)

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  • Okay, that’s it. I’m gonna paste you into my Blogger Dashboard so I’ll be stalking, errr I mean following you!!

    Thanks for all the yummies! Happy SITS Feature Day!! Yay!

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  • I think I gained a few pounds just browsing your site! My husband loves cherries too (in fact we made a cherry crisp for Father’s Day per his request) so this will be a winner in his book too. Enjoy your day in the SITS spotlight.

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  • My girls made a cobbler last week that was – well, let’s just say we kept the warm fruit and had the berries over ice-cream.
    Copying your recipe, it looks way more appetizing.

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  • WOW! That looks like it’s about 18 different kinds of delicious… Can’t wait ’til it’s cherry season again in Australia. I’ll definitely be trying this one out. Thanks, SITSer!

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  • Look yummy…..I will have to try this.
    But I have never heard of making cobbler this way. All cobblers I know, the dough is placed on top of the fruit.
    There’s a first time for everything. 🙂
    Thanks for sharing….

    Reply

    • Jessica, the butterfly mug is part of a set of measuring cups that came from Pier 1. They aren’t quite accurate in their measurements, but they’re cute 🙂

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  • Not only looks amazing but you used a phrase my grandma used to say: “…hug your neck”

    Enjoy your SITS feature day!

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  • LOOKS DELICIOUS. I’ve been getting organic cherries that are so delicious. Seems it would take forever to pit without a pitter. Strawberry sounds easier for me.

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  • Wow! That’s so cool – you put the berries on top and they end up on the bottom? I might just have to try this out. Plus it looks delicious. Plus it reminds me of the kind of things my Grandmother makes.

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  • SITSta, you show me calzones AND dessert in the morning? I’m growling now and all I have to look forward to is a Dunkin Donuts coffee! Great blog. You just became a name on my list.

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  • We LOVE cobblers around here! We’re hoping to go cherry picking in the next two weeks…I’ll have to keep this recipe in mind when I’m staring at all those red beauties!

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  • I made a peach cobbler using frozen peaches for Father’s Day and I think it turned out to be the best cobbler I’ve ever made! I used a 9×13 Pyrex dish and literally set the frozen peach slices on top of the batter. (I did sprinkle a little sugar on the peaches before placing them on the batter.) It was so easy! I was worried it would be dry since there wasn’t any “juice” with the peaches. I cut the baking time shorter by about 10 minutes which I think helped. It was wonderfully moist and delicious! Thanks for sharing, Tiffany!

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    • I think 9×13 will work, but it will turn out thinner. I’ve never done it in that size pan. For one recipe, I usually use a square pyrex baking dish that is about 2 1/2″ deep.

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  • that was another person who had the dark cherries.

    I used fresh cherries. I cut and pitted them myself. I dont know what kind they were… whatever was on sale for $2 a bag at Safeway!

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    • Cheryl, fresh cherries sound so good and you got a great deal! Sorry about getting you mixed up with someone else. 🙂

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    • Cheryl, I’m so glad you liked it. Did you use the dark cherries like you mentioned? I didn’t let my fruit sit long in the sugar, but the cherries had been frozen with quite a bit of juice. A bag of frozen fruit from the store wouldln’t have so much juice I don’t think.

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  • Tiffany, You have a wonderful site!! Cooking is dearest to my heart after writing:) I’m going shopping today and will get ingredients for this. Bless you and your kitchen!!

    Reply

  • I would like to make this tonight, but Im a lil confused. Do I put the 1 cup sugar in with the fruit and let it sit? Or do I take 1 cup sugar and mix it in with the flour? (The recipe doesnt list sugar as an ingredient…)

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    • Cheryl, thanks for letting me know that I left out sugar in the ingredient list. I’ve gone in and fixed that and hopefully, that clears things up. I need to proof read better 🙂

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  • Yummy! I made a similar recipe last summer with necterines from my neighbors’ tree….OMG it is sooo good! My hubby would be so delighted to come home to this, guess I better track down some fruit.

    Reply

  • This looks so delicious! I haven’t had cobbler in ages. I may just use this one for my Friday post. :0) Do you think I could use frozen (thawed) cherries? I have some dark cherries in my freezer right now.

    Reply
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