Cherry Cobbler Recipe

This juicy, delicious Old Fashioned Cherry Cobbler Recipe is made easy with canned Sour Red Cherries, self-rising flour and butter.

I adapted a recipe from my cookbook "Yesterday & Today" from the kitchens of Stokely-Van Camp 1980 edition.

That original recipe, "Easy Cherry Pudding" was actually a "Cobbler" instead of a pudding.

It was too sweet and soupy plus it lacked the strong cherry flavor that most people prefer.

Cherry Cobbler Recipe

• 1 (14.5 oz.) can Sour Pitted Red Cherries, packed in water
  
  
• 1/2 cup butter (1 stick)
  
  
• 1 cup sifted self-rising
  
  
• 1 cup sugar, divided
  
  
• Milk (enough added to juice from cherries to make 1 1/3 cups)
  
  
• 1/4 teaspoon vanilla extract
  
  

Drain cherries, reserve juice.

Set aside.

Melt butter in an 8" square baking pan or 2 quart casserole dish.

Mix together sifted flour and 3/4 cup sugar in a mixing bowl.

Add milk and cherry juice. Stir until smooth. 

Stir in vanilla extract.

The batter will be very thin.

Pour batter over melted butter.

Do Not Stir.

Sprinkle cherries over batter.

Do Not Stir.

Sprinkle remaining 1/4 cup sugar evenly over cherries.

Bake in a preheated 350F. oven 1 hour.

Remove from heat and let set 10-15 minutes to cool slightly.

Serve warm with whipped cream or ice cream, if preferred.

Or cool completely and serve cold.

Refrigerate leftovers.

Serves 8.

Cherry Pudding Cake

• 1 (14.5 oz.) can Sour Pitted Red Cherries
  
  
• 1 cup sugar, divided
  
  
• 2 tablespoon butter (in addition to butter for bottom of pan)
  
  
• 2 medium eggs
  
  
• 1 cup sifted all-purpose flour
  
  
• 1 teaspoon cream of tarter*
  
  
• 1/2 teaspoon baking soda*
  
  
• 1/2 teaspoon salt
  
  
• 1/2 cup hot milk
  
  
• 1/2 teaspoon lemon juice
  
  

*Can substitute 2 teaspoons baking powder for the cream of tarter and baking soda.

Butter bottom only of an 8" square baking pan or equivalent pan size.

Set aside.

Drain cherries and gently mix with 1/2 cup sugar.

Spread in bottom of pan.

In a mixing bowl beat eggs until light and creamy.

Add other 1/2 cup sugar and beat well.

Sift together flour, cream of tarter, baking soda, and salt.

Fold into egg mixture.

Add hot milk and lemon extract and mix just until well blended.

Pour cake batter over cherries in pan.

Do Not Stir!

Bake in preheated oven 350F. about 1 hour until done and lightly browned.

Serve warm cherry side up with ice cream, if you prefer.

History Of Cherry Cobbler

Cobbler Recipe originated in the 1800s in European cuisine, even though the Southern United States lay claim to it's origination.

In addition to that, in North Carolina where I was born and raised, we called it the cobbler a  pie.

It was cooked in a deep pudding pan and only contained a top crust.

Back then the only berries we had access to were wild berries. 


So, we had to wait until Spring season each year to enjoy Mama's delicious fruit pies.

Related Pages

Old Fashioned Blackberry Cobbler Recipe

Peach Cobbler Recipe

Pear Cobbler Recipe

Return to Pie Recipes

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