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Cherry Cobbler

Cherry cobbler is a baked dessert where bubbling cherries are covered with a layer of cookie dough. Looking at the rough cobbled top no one can say what treasure of fruits it is holding beneath it. 

Course Dessert
Cuisine Baked
Keyword Baked Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Samira


My Cup Measures 240 ml

For The Base

  • 300 g Cherries
  • 1/3 Cup Brown Sugar

For The Topping

  • 1 Cup Wheat Flour
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup Brown Sugar
  • 60 g Cold Butter
  • 3/4 Cup Milk, at Room Temperature


For The Base

  1. Wash cherries, remove stones from it. You may use a cherry pitter or if like me, just use your hands. You need not have whole cherries, even the divided ones will do. 

  2. Add brown sugar and toss lightly.

  3. You may mix little cornflour (2 teaspoons) too at this stage.  Corn flour is added so that the juices from the cherries turn into a sauce-like consistency. But it's not necessary. I didn't add cornflour.

  4. Grease a 7" dish, round or any other shape.

  5. Put the cherries and sugar mix into it. Keep it aside till you prepare the topping

For The Topping

  1. Preheat oven at 180 degrees C for 15 minutes. 

  2. Take wheat flour, baking powder, salt, and brown sugar in a bowl. Whisk nicely so that everything is mixed well.

  3. Add cold butter in pieces in the flour mix. Rub this butter into the flour so that the flour resembles crumbs.

  4. Put dollops of this shaggy dough all over the fruit mix. Cover it fully.

  5. Bake in a preheated oven for 40 to 50 minutes till the top gets a little brown.

  6. Once out of the oven, you can serve directly. But seeing the weather, it is better to let it cool down and then keep it in the refrigerator as it is.

  7. Serve it with love, either as it is or with vanilla ice cream or whipped cream.

Recipe Notes

  1. Wheat flour can be easily replaced with all purpose flour. In that case, everything will remain the same except for the quantity of milk. You will require less milk, about 1/2 cup approx.
  2. Quantity of milk may vary a little. The dough should be shaggy so add milk little at a time.
  3. Cold Butter has been used so that its pieces can be rubbed into the flour.
  4. Do not fill everything till the rim of the baking dish, as juices really bubble out. It's better to take a slightly deep pan.
  5. I have not added any essence as I normally avoid it to the extent possible in fruit-based desserts.
  6. Cherries can be replaced with any other fruit like berries, plums, peaches, etc.
  7. It's better to use fresh fruits but you can also use canned cherries. In that case, adjust the quantity of sugar.
  8. You can make it in advance, one or 2 days and then reheat at the time of serving. Or serve chilled only.