Cherry Cobbler

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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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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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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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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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I made this with cherries right off the tree in my back yard, pick just minuets before I made the cobbler. I misplaced my cherry pitting tool so i had to be creative! I used a chopstick and used the end depending on the size of the cherry, not perfect but much better than a knife of my fingers! In the recipe I would increase the sugar in the cherry mixture by about 1/4 Cup. Tasted wonderful with vanilla ice cream!

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Emeril's cherry cobbler is absolutely delicious & very yummy. The first time I made this I served it to my family, warmed, with vanilla bean ice cream, & we ate the whole batch in one sitting. A true winner!

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This recipe is simple, delicious, what more could you ask for? I changed it up a bit and used half sugar and half Splenda and it was still very sweet. I also used egg substitute in the cobbler dough, as well as a tsp. of good vanilla extract. It bumped up the flavor a bit and made it taste richer and more dessert-y instead of like a biscuit dough. It's a pretty quick recipe, except for pitting the cherries, but it was worth it!

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Quick and easy. Have the cherry tree right in the front yard. I have never had so many people go back for seconds on desert before. Great taste and looks picture perfect everytime out of the oven.

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I did substitute Splenda Blend for sugar. The fresh cherries made such a
good filling and the topping was wonderful!!!

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Yummy and a favorite. Easy recipe.