Wednesday, January 12, 2011

Cherry Cobbler

I hate gadgets. Don’t tell mom but I bought a cherry pitter. She uses a paper clip. This never worked for me and left my favorite white tee stained red, so cherry pitter it was. It was SO easy! Popped those suckers right out! The pits! So then…..

I made mine in a square baking dish, perfect size. ohhh and beware, there may be a couple pits in there, at least there were in mine 🙂 but it adds character!


~Peace, Love, and Pitted Cherries Ya’ll!

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Cherry Cobbler

Yield: serves 6


2 pounds cherries, pitted
1 cup water
1 shy cup sugar
2 tablespoons cornstarch
2 9 inch pie crusts


Begin, by cooking 2 pounds pitted cherries (yaaay) stovetop with one cup water, one cup sugar (a little less) and 2 spoonfuls of cornstarch. I cooked it about 20-30, low, until thick and the fruit was tender. Then just top with, DON'T TELL MY MOTHER, a store bought pie crust. Sprinkle with sugar! Bake at 350 for 15-18 minutes.

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