Ingredients2 h 5 m servings 256
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
- Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
- Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Per Serving: 256 calories; 6.2 50.1 2.4 3 103 Full nutrition
ReviewsRead all reviews 10
This was very good. I could've drained off a little juice as it was very juicy but the flavor was great! I had 3 29 oz. cans of tart cherries so I added a little bit more sugar and a tablespoon...
I had a pound of fresh sour cherries so I decided to use thoes. Because I only had a pound I halved the rest of the recipe. I thought it was really good but the tapioca was soft but it did lea...
Very good. I could only find one brand of cherries in water and it was 2.60 a can so using 5 cans, this recipe can get pricey.
This is a good cobbler and not too sweet. I added a little less than 1 TBSP cornstarch because one reviewer commented how juicy it was and I didn't want it too come out too soupy. For us it wa...
This was delicious! i used 1/2 can cherries and 1/2 fresh cherries, and the results were amazing! I can not keep my husband away from it! LOL i do prefer the traditional style cobbler topping, b...
I thought my Mom was the only one who made them this way..just as good as Mom made. Thanks!!
Sooo delicious and very easy to make! I cut the pie crust into strips/lattice and used a cookie cutter to decorate...
I made this tonight and it was great. I usually follow the recipes exactly but in this case I couldn't find the cherries in water so I opted for the canned cherries for pies. 3 cans was plenty. ...