Salsas and Fruit Preserves

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Dill Pickles Pickled Okra

Cherry Cobbler


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When I went to the store last weekend and saw all the bags of fresh cherries, I had a huge craving for Cherry Cobbler.  Next to peach, this is my favorite fruity cobbler.  OK, blackberry is really good too!  It’s not hard to make…pretty simple really.  I like a doughy crust on the bottom and a crispy crust on the top.  This recipe has a middle crust layer.  I think it makes this recipe a little different.  So give this one a shot and grab that vanilla ice cream to add a little ala mode.

Cherry Cobbler


  •  5 cups flour
  • 1 tablespoon plus 2 teaspoons salt (divided use)
  • 2 cups shortening
  • 1/2 cup cold water
  • 6 (14.5-ounce cans) cherries packed in water
  • 1 tablespoon cinnamon
  • 2 cups plus 3 tablespoons sugar (divided use)
  • 1/2 cup cornstarch
  • 1/2 cup warm water
  • 2 teaspoons vanilla extract
  • 2 teaspoons nutmeg
  • 2 tablespoons butter

Preheat the oven to 350° F. 
For crust, combine flour and 2 teaspoons salt in a bowl; cut in the shortening until the mixture is crumbly. Gradually add water, tossing with a fork until mixture forms a ball. Divide into thirds. Wrap in plastic wrap and flatten into disks.  Roll out crust sections on a lightly floured surface. Spray a cookie sheet with cooking spray. Roll out one of the crusts ¼ inch thick; place on the cookie sheet and bake until golden brown. Remove from oven and cool. (This becomes the center layer of crust between the 2 layers of thickened cherry filling.)

 Meanwhile, drain the cherries and place the juice in a saucepan. Add the cinnamon, 1 tablespoon salt and 2 cups sugar. Mix the cornstarch with the water to make a paste. Stir this into the cherry juice mixture and bring to a slow boil, stirring constantly. Add the cherries and stir to combine. Remove from heat and add the vanilla and nutmeg. Stir to combine.

 Line the bottom of a 9×13-inch pan with one of the uncooked crusts. Pour half of the thickened cherry mixture over the unbaked crust. Place the baked crust on top of the cherry mixture. Top with remaining thickened cherry mixture. Top with the final uncooked crust. Sprinkle with 3 tablespoons sugar and dot with slices of butter. Bake for 40 minutes, or until golden brown. Makes 1 big cobbler, 10 to 12 servings.


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Categories : Drinks and Desserts

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