Easy Cherry Cobbler Recipe With Fresh Cherries Recipe Cards

CHERRY COBBLER I

Steps:

• Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
• In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

FRESH CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 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.
• 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.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

CHERRY COBBLER

Steps:

• Preheat oven to 350°F.
• In a large bowl, gently stir together all filling ingredients (make sure you read the notes regarding fresh vs frozen cherries). Transfer to an 8x8 baking pan and spread into an even layer.
• In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract, almond extract, and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
• Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the cherries. Bake for 30-45 minutes, until the cherries are bubbling around the edges and the topping is light golden brown. Place the pan on a wire rack to cool for about 20 minutes. The juices will thicken up a bit as it cools.

CHERRY COBBLER II

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

FRESH CHERRY COBBLER

Steps:

• Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water.
• Let stand at least one hour and up to several hours, stirring occasionally.
• Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil.
• Add 1 TBS butter and set aside.
• Pre-heat oven to 350 degrees.
• Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven.
• While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk.
• When the butter is completely melted, remove the pan and pour the batter into the melted butter.
• The batter will immediately begin to cook, which is what you want.
• Carefully spoon the cherry mixture evenly over the batter.
• Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned.
• As the cobbler cooks, the batter will begin to rise up around the cherry mixture.
• Serve warm (or at room temperature) with vanilla ice cream, if desired.