A tasty and simple meal for lunch or dinner is this fish with tomatoes. Serve it over rice, spaghetti, or polenta, or just eat it by itself. You’ll want to completely lick the plate it’s that amazing!
| Prep Time: | 1 hr |
| Cook Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 12 |
Ingredients
- ½ cup butter
- 1 cup all-purpose flour
- 1 ¾ cups white sugar, divided
- 1 teaspoon baking powder
- 1 cup milk
- 2 cups pitted sour cherries
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9×13-inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
- Stir together 1 cup flour, 1 cup sugar, and baking powder in a medium bowl. Mix in milk until well blended, then pour the batter into the pan over the melted butter. Do not stir.
- Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with remaining 3/4 cup sugar and 1 tablespoon flour. Distribute the cherry mixture evenly over the batter. Do not stir.
- Bake in the preheated oven until golden brown, 50 to 60 minutes. A toothpick inserted into the cobber should come out clean.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 94 mg |
| Sugars | 32 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Read quite a few reviews, scratching my head about the negative ones???? This is my second time to make this and THIS time I used sweet fresh cherries so I cut the sugar to 1/2 cup for the cherries, for the batter I increased the ingredients by a half cup and added a splash of almond extract, AND I used 4 cups of cherries! My 13x9x2 pan was EMPTY within 20 minutes of serving nine people and lemme tell ya, five of them had seconds! Baked 60 minutes at 350 degrees, perfect!
I made this tonight!!! Tastes just like my mom’s cobbler! Easy to make !! Will keep this recipe and make again! Thank you so much!!!
I have made a dozen or so recipes from here but this was by far the worst! It was nothing like the pics. The cherries stayed on top and the dough was like rubber…. Someone mentioned bisquit so maybe that may work, but this recipe was horrible. I had 2 lbs of fresh cherries that I really wanted to make into cobbler or a pie…should have made a pie….
I made mine in the crockpot. It’s 108* today, looks great. No oven!!!
Very good. My only complaint was that it stuck to the bottom of the pan a bit.
This recipe was easy and great! Love it! Thanks
I noticed how easy this recipe looked so I decided to give it a try. For my first try ever baking cherry cobbler it came out delicious. I did use about a 1/4 cup more cherries and decreased the total Suger amount by 1/2 cup. It tasted like it still needs a little less sugar, but all and all i thought the cobbler turned out very tasty. Super easy to make except it took about 20 minutes to pit the cherries
Read the reviews with the biggest complaint being around the disappointment of the cobbler/cake part. With such simple ingredients one should expect a basic level finish. I added a tsp. of Almond extract to the batter. I felt that this slightly elevated the end product. I also didn’t have sour cherries but rather seasonal local cherries so I cut the sugar in half in the cherry mixture. This was delicious. I served it warm with a dollop of whipped cream on top and rasped some chocolate shavings on each serving. Simple but pure comfort.
I cannot give this recipe four stars because I made so many changes that I have no idea how the original would be. I realized I had sweet Rainier cherries so did not add any sugar, used Bisquick instead of mixing the ingredients and used only 1/4 cup of butter. I had a lot of cherries so I used 3 cups. I also added vanilla and cinnamon. I thought I would need to cook it longer and did add an extra 10 minutes, but it was not needed. (Came out crunchy on the edges) I also used a slightly smaller baking dish (says 11×7) and the cobbler came out only about an inch to 1 1/2 thick. Ahhh, but it tastes heavenly! My husband LOVES it! Thank-you.
I made it… I should have went with my instinct I didn’t read reviews and that is soooo unlike me. So many in the reviews in my opinion are correct, it does need more cherries and less sugar and really the batters consistency is NOT what I like in a cobbler. It was more like a donut texture or a funnel cake. It wasn’t horrible, just ok:)
good reciepe pitting cherries sucks tho
This is a total waste of fresh picked sour cherries. I was in a hurry to make something after a long day at the orchard, and picked this one since it looked easy. It was, and of course it was very tasty, but WAY WAY too much added sugar, there is no point to this! Also, the cobbler part comes out kind of like a plain pancake–again, a bit tasty, but this is a very school cafeteria sort of recipe, I’m back on the hunt for a better use of the rest of the cherries!
It turned out great! So good!!
This is a great recipe! Super easy, pretty much a no fail! We use this recipe with all sorts of different fruits, fresh and frozen. Blackberry, pear, apple, peach, rhubarb, raspberry, and of course all the cherries (sweet and tart and a combo)! My boys love it.
A little greasy and sweet. Think I would lessen the sugar and add more cherries like others have said
In the ingredience it says 1 TABLESPOON of flour. It should say 1 cup? Also I make this for years, I use self rising flour and no bp.
I have made this recipe multiple times with different types of fruit: strawberries, mixed berries, apples and cherries. I have alsoused fresh or frozen fruit. It is an excellent recipe and very easy.
i thought it to be very simple ty
Ugh this was horrible!!! I only halved the sugar and kept everything else the same. I didn’t over-mix it, but it came out rubbery and greasy. It was not at all like a cobbler. Very disappointed.
I would use less sugar the next time I made it—very sweet. However I did not use sour cherries so that could be the difference. Otherwise it is a very good recipe!
I made this with a mix of sweet red cherries and sweet yellow cherries, and only the ingredients given in the recipe, but definitely added more than 2 cups of cherries. It was a perfect way to use cherries picked by my grandkids when I took them cherry picking this week. Having just had my first taste of this dessert, I would definitely recommend it! It was easy to make (after the cherries were pitted), and tastes delicious!