• Cooking Time:
  • Servings: Makes 6 servings.
  • Preparation Time:



  • 1 (1 lb. 4 oz.) can pitted tart cherries, undrained (2 c.)
  • 1/2 c. sugar
  • 1 Tb. quick-cooking tapioca
  • 2 Tb. butter
  • 1/8 tsp. salt
  • 4 drops almond extract
  • Cobbler Topping


  • Combine cherries, sugar and tapioca. Cook, stirring constantly, until mixture is thick and clear, about 15 minutes. Stir in butter, salt and almond extract.
  • Pour hot mixture into 10" X 6" X 1 1/2" baking dish. Add Cobbler Topping at once.
  • Bake in hot oven (400º F.) about 20 minutes, or until crust is browned. Serve warm with cream or vanilla ice cream.
  • Note: If you like more cherry filling, double the recipe, but use the same quantity of Cobbler Topping.
  • (*This is the way I always do it!*)
  • Cobbler Topping: Sift together 1 c. flour, 1 Tb. sugar, 1 1/2 tsp. baking powder and 1/4 tsp. salt. Cut in 1/4 c. butter or margarine until mixture resembles coarse crumbs. Mix 1/4 c. milk and 1 slightly beaten egg. Add all at once to dry ingredients. Stir just to moisten. Drop by spoonfuls on hot cherry mixture. Bake as directed in Cherry Cobbler recipe.

Categories: Cobbler 

Author Credit: Farm Journal Pie Recipe Cookbook

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