Fresh Cherry Cobbler

Fresh Cherry Cobbler Recipe
Randy Mayor; Cindy Barr

Recipe from

Cooking Light

Nutritional Information

Calories 312
Caloriesfromfat 30 %
Fat 10.4 g
Satfat 4.9 g
Monofat 1 g
Polyfat 0.3 g
Protein 2.3 g
Carbohydrate 54 g
Fiber 1.7 g
Cholesterol 13 mg
Iron 0.3 mg
Sodium 171 mg
Calcium 12 mg


1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 large egg white, lightly beaten
1 tablespoon sugar
4 cups pitted fresh cherries (about 1 3/4 pounds)
1 cup sugar
3 tablespoons uncooked quick-cooking tapioca
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons chilled butter, cut into small pieces


Preheat oven to 375°.

Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.

Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

Elizabeth Taliaferro,

Cooking Light

June 2004
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