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Nutrition Facts
Serving Size 1 (197g) Recipe makes 4 servings
Calories 430
Calories from Fat 128		(29%)
Amount Per Serving		%DV
	Total Fat 14.3g	22%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 786mg		32%
Potassium 262mg		7%
Total Carbohydrate 70.8g		23%
	Dietary Fiber 2.4g	9%
	Sugars 43.0g
Protein 6.7g		13%
detailed view... how is this calculated?

Cherry Time Cobbler

Recipe #33999 | 50 min | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Derf
Jul 15, 2002

Mmmmmmmm Mmmmmmmmm Good!! (sub any other fruit you like)

SERVES 4 -6 (change servings and units)

Ingredients

2 cups cherries
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
2/3 cup sugar
1/2 cup milk
1/4 cup butter or margarine
1/2 teaspoon vanilla

Directions

1
Place cherries in a greased, 8 inch square baking dish.
2
Mix flour, baking powder, and salt in a large bowl.
3
Mix the egg, sugar, milk, butter or margarine and vanilla in a blender for 60 to 90 seconds.
4
Pour the blender mixture into the flour mixture and stir lightly.
5
Pour this batter over the cherries in the baking dish, spreading batter to edges of dish.
6
Bake for 30 to 35 minutes at 350f degrees.
7
Cobbler is done when batter is lightly browned and tooth pick inserted in centre of batter comes out clean.

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Featured Reviews for This Recipe

From: Mrs Thompson to be

On Oct 29, 2009

YUM!!! I added about a cup each of coconut and chopped nuts because I was trying to empty the freezer, and it was amazing. The coconut went really well. Am looking forward to making again with mixed berries. Thanks!

1 person found this review helpful

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From: jmelinda

On Aug 19, 2009

Wonderful! I mixed some blueberries in with my fresh cherries and I all I had was a round pie pan instead of a square one, but it turned out perfect! Will definitely make this again. So easy and tasty! We had company over and it was a hit. Thank you!

1 person found this review helpful

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From: Pam-I-Am

On Nov 30, 2006

I enjoyed this but thought the cake part was a bit too salty for me. I used a can of sour cherries for my filling which was delish! I also had to extend my baking time by 10 minutes as my cake filling wasn't done in the middle yet. (my oven runs true temp too). A keeper with a few adjustments for me.

5 people found this review helpful

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From: LonghornMama

On Nov 4, 2007

Simple and very yummy! Made a wonderful and quick to fix weeknight dessert. Great with vanilla ice cream, too, though I prefer it plain. Used 16 oz. frozen dark sweet pitted cherries, 1/2 t salt, and half whole wheat pastry flour. Will make again! Thanks for sharing the recipe!

4 people found this review helpful

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