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My review
Cherry Cobbler I
Mary Lehmann
"This is a very good recipe from a neighbor, and it is requested often. Fresh or frozen cherries may be used in this recipe."
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Ingredients
servings 322Original recipe yields 8 servings (1 - 9 inch square cobbler)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 221257 Ratings
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Most helpful positive review
7/7/2002
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...
Most helpful critical review
10/13/2002
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 mi...
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7/7/2002
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...
6/20/2005
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 ...
7/14/2003
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 ev...
7/21/2011
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 pie...
10/13/2002
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 mi...
6/28/2003
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 blackberr...
2/12/2003
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 D...
7/21/2003
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 t...
5/28/2006
This is a juicy Cobbler that I prepared in a 9" x 13" pan, a bit larger than the 9 square recommended. Some of the extra water evaporated away, I guess, but I wouldn't reduce the liquids in it....