Super easy recipe with super common ingredients, and a super nice finished product. However, I recmmend you cut the sugar and the water to about 3/4 of the amount listed, as it is all very very sweet, and is a bit on the runny side.
I made this dessert for my husband for his special Father's Day meal and he loved it.
After reading all the reviews, I decided to use only 1/2 cup sugar, 3/4 cup water and increased to 1 1/2 Tablespoons cornstarch. It came out very firm, almost like lemon meringue pie. So next time, the only thing I will change is the sugar. I will use 1/2 cup sugar like I did this time, but do everything else the way it called for in the recipe. We would have preferred at least a bit of juiciness. Also, I cooked it for about 5 minutes longer because I wanted the top to be entirely golden brown and it was not quite like that at 45 minutes.
This would be great with any summer fruit or berries - I am going to try it with peaches when the season comes round.
This is the yummiest ooey gooey cobbler i have ever made. Usually i do berries or fruit topped with cake batter...but this pudding cake kinda way with pouring over the water mixture just sets everything together...VERY good. I used fresh sweet cherries...and cut back the sugar to half of what was called for and it was sweet enough with the dark cherries. A hit for sure...and i will be experimenting with different berries and fruit fillings. Thanks a bunch.
Reading through some of the reviews for this recipe, it quickly became apparent that results were widely varied – too sweet, not sweet enough, too thick, too watery. It seems, as it is with pies, that in addition to individual tastes and preferences, how sweet or juicy the fruit is also makes a difference. I decided to play it safe and reduce the sugar and water in the cornstarch mixture just a teensy bit – to 3/4 cup water and slightly more than 1/2 cup sugar - not huge changes, but it made me feel better. :) As it turns out, this is pretty much a perfect recipe. Perfect baking time – 45 minutes was right on. Perfect amounts of everything - in fact, my reducing the amounts of sugar and water, even a little bit, was probably unnecessary. Perfectly delicious and it looks perfect too. My first fresh cherry cobbler. And it was perfect. (As a side note, my fingers show the fruits of my labor. They’re stained deep purple. So to the uninitiated in cherry pitting as I was, it might be wise, particularly if you’re attending an event the next evening as I am, to wear some gloves)
This was an extremely disappointing recipe. The end-product was too sweet and the topping not cooked. Even putting it back in the oven and adding cooking time didn't help. The cobbler was missing any type of firm consistency and didn't taste home-made. I would advise anyone to go with a more traditional cobbler recipe and avoid this one.
I had an abundance of fresh cherries so I made this recipe. I followed it exactly. It turned out perfect. Crust was golden and 'crackly' on top, tender but not soggy. I'll try with blackberries & peaches also, this summer. Used a square glass baking dish - it looked great, it tasted great.
As I am not a pie maker I fix cobblers. I have a cherry tree freezing them when ready. I put the frozen cherries in the bottom as recipe calls for. I take a cobbler monthly to Church Family Day. Of course I double the recipe. The crust comes to the top and is very good. Its the hit of the day. I'm glad I found this recipe.
Oh boy we didn't like this recipe at all. The biscuit topping was good but 1 c of sugar was WAY too much and the syrup didn't thicken up at all - it was like cherry flavored sugar water. I think 1 T of cornstarch to 1 c of water is much too low. Next time (?)I would halve the sugar (at least) and add more cornstarch for thickening. Definitely will use the biscuit topping again.
VERY unhappy with the outcome of this. It was really runny and nothing like I thought it would be. A total waste of ingredients and will not bother with this again. Sorry.
