Cherry Cobbler


  • 2 cups canned drained red pitted cherries, reserve juice
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup reserved cherry juice
  • 1 cup sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup shortening
  • 1/4 cup chopped nuts, optional
  • 1/3 cup milk
  • granulated sugar or cinnamon sugar, optional


Place cherries in a buttered 8-inch square baking dish. Sprinkle with cornstarch. Combine the 1/2 cup granulated sugar, 1/4 teaspoon salt, and reserved cherry juice; pour over cherries. Let cherries stand while making topping.Make cobbler topping.


Sift together the flour, baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar. Cut in shortening until mixture resembles meal. Add nuts, if using, and blend well. Add milk, stirring with a fork until a soft dough is formed. Spoon dough evenly over cherries. If desired, sprinkle top with sugar or cinnamon sugar. Bake in a preheated 350° oven for 30 to 40 minutes, until topping browned and fruit is bubbly.