During my parents’ recent trip to visit Owen us, my mom and I whipped up a cherry cobbler. We used pitted tart cherries that my mom and aunt bought at a farmers’ market last summer. My mom divulged that they bought 30 pounds of cherries. And after eating this cobbler I was all, “You should share some of your cherry stash with your awesome daughter who birthed your first grandchild.”
The topping of the cobbler is the same as the peach cobbler recipe I shared years ago, which is equally as amazing as the cherry cobbler. Seriously, the topping is what makes these cobblers out of this world. Yes, I just referred to cobblers as ‘out of this world’– how do you describe really good desserts?
If you’d like to see more photos of the cobbler topping prep, head over to the peach cobbler post.
- 3 cups cherries, thawed
- 2 Tbsp tapioca powder
- 1/4-1/2 cup sugar, depending on sweetness of cherries
- 1/2 cup butter, softened
- 1 cup self-rising flour OR mix together 1 c. all-purpose flour 1 1/4 teas. baking powder, 1/8 teas. salt
- 1 cup sugar
- 1 egg
- 1 teas vanilla
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Preheat oven to 350°.
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Place cherries in greased 2 qt. baking dish.
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Sprinkle 1/4-1/2 c. sugar over cherries.
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Sprinkle tapioca over cherries.
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In a medium bowl, cream butter and 1 c. sugar together.
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Stir in flour.
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Add egg and vanilla. Mix well.
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Spoon mixture over cherries.
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Bake for 35-45 minutes or until light brown on top.
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