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Cherry Cobbler Recipe

Cherry Cobbler

Emeril Lagasse

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Memorial Day

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 1-10 of 38

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  • on September 08, 2011

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    Absolutely DELICIOUS! I didn't have time to pit 6 cups of cherries so I used frozen and it turned out amazing. I will definitely make this again!

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  • on August 02, 2011

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    It came out just perfect. Other than pitting the cherries, the cobbler came out sweet, juicy and great with vanilla ice cream.

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  • on May 28, 2011

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    Delicious! I used fresh cherries from our tree and will make this again!

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  • on April 25, 2011

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    Made this with fresh cherries but was disappointed with the batter for cobbler topping. It was too sweet and had too much cinnamon. Like a more biscuit-like topping that is not so sweet.

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  • on February 02, 2011

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    i also used cherry pie filing and it was delicious! however, i thought that with the cinnamon mixed in the topping, that maybe apple pie filling would be better. and let me tell you, both are amazing and simple!

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  • on September 12, 2010

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    I didn't have fresh cherries and used cherry pie filling from a can. It was still so good! I am sure that fresh cherries would be better; but canned definitely will work in a pinch.

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  • on August 26, 2010

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    I've made this twice, for a family reunion I tripled the recipe and for work, both to rave reviews. I use probably a 1/4 cup cornstarch for the cherries I get from Michigan. Key to success of this recipe is the cherries and cooking until they are the right thickness. But, to describe this recipe, one 70-something aunt declared, "This is REAL cherry cobbler!."

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  • on June 25, 2010

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    This recipe was really easy to make, and so good to eat! I wasn't able to find tart cherries so I had to make a few changes for the sweet cherries to work. I only used 3/4 c sugar, and I substituted the 1/4 water for 1/4 lemon juice. The filling was not too sweet, and the cobbler was wonderful! Definitely worth making!

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  • on June 06, 2010

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    Emeril is always BAM!-ing up his recipes, so I thought I would do the same here since it looked a little plain. Here is what I didn extra.

    Filling: Instead of 1/4 water, I added 1/8 cup water and 1/8 cup evaporated milk. I also added 1/4 tsp cinnamon and 1/4 teaspon ground cloves. For those who like a little more cinnamon taste, you can do 1/2 tsp cinnamon and 1/8 tsp ground cloves. Also, I added an 1 tbls extra sugar. What a wonder smell and taste this makes in the filling beyond the basic "canned cherry" taste.

    Topping: Instead of 3 tbls milk, I added 2 tbls milk and 1 tbls evaporated milk. I also added an extra 1/8 tsp cinnamon, 1 tsp sugar, and 1 tbls butter. This makes it a little richer. If you don't like it that rich, leave out the extra butter.

    I really liked the way it came out. Thanks Emeril for a great recipe and for the inspiration to experiment.

    BTW, if you made Cherry Bars then you probably cooked the cherries too long. Don't let them get too thick when you cook, just look for the first sign of thickening. It may look a little thin, but the oven cooking will do the rest.

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  • on July 23, 2009

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    I made this recipe and it tasted great! My mom and I went to a farm near by and picked the sour cherries ourselves, so the cobbler was very fresh! I must have done something wrong though, because the cherry cobbler turned more into cherry bars. It still tasted great and it was awesome for storing in the fridge because they were easy to just pull out and eat with your hands, but I can't figure out what I would have done wrong? I will just have to give it another go and see if I get it right the second time!

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