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Five-Ingredient Tart Cherry Cobbler
Melissa Hart

Five-Ingredient Tart Cherry Cobbler

Canned tart cherries and reserved juice replace prepared pie filling in this pour-batter cobbler. The fruit stays sharp enough to balance a sweet, cake-like crust. Measure the reserved liquid rather than emptying both cans into the dish; too much juice prevents the center batter from setting.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 8 tbsp unsalted butter
  • 1 1/2 cups self-rising flour
  • 1 cup granulated sugar
  • 1 1/2 cups whole milk
  • 2 cans 14.5 oz each tart cherries in water, drained with 3/4 cup liquid reserved

Method
 

  1. Heat the oven to 350°F, place the butter in a 9-by-13-inch dish and melt it in the oven for 5 minutes.
  2. Whisk the self-rising flour, sugar and milk into a mostly smooth batter.
  3. Pour the batter over the butter without stirring, then distribute the cherries and reserved liquid across the batter without stirring.
  4. Bake for 45 to 50 minutes until the crust is browned and cherry filling bubbles through it.
  5. Rest 30 minutes before serving.