• 1 cup sugar
  • 1/4 cup flour or cornstarch
  • 1/2 teaspoon cinnamon
  • 2 cans pitted cherries, drained
  • 1/2 cup reserved juice from the cherries
  • 1 tablespoon dot fruit filling
  1. Prepare pie crust large enough for two crusts but roll out into 1 large crust to fit your baking dish or large iron skillet with at least 6 inches to overlap the dish/skillet. Place the unbaked crust in and overlapping the dish.
  2. Preheat oven to 425 F.
  3. Mix sugar, flour, cinnamon, and juice in non-stick saucepan whisk or stir to smooth the mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  4. Pour hot, thickened juice over cherries in mixing bowl.
  5. Mix lightly, pour into pastry-lined pan.
  6. Dot filling with butter; fold edges of pastry up over filling, lapping it over itself to fit. NOTE: the crust will not completely cover the filling.
  7. Bake 35 to 45 minutes or until nicely browned
  8. Serve warm. Place a scoop of vanilla or cinnamon ice cream on top if you wish. Place left overs in covered container in the refrigerator. This
  9. cobbler is wonderful cold too!! Enjoy this old-fashioned and easy dessert!!
old-fashioned cherry cobbler recipe, which can as easily be made with canned peaches. THE BEST COBBLER EVER!!