Cherry Cobbler

I finally bought cherries today.  YAY, Me!  I just love cherries but really don’t like getting the pits out of them.  But…I do what I have to do and get stains on my fingers, my  clothes, well, just about anything that gets in my way.  That’s just the way things work for me and I’m good with it.  One of the twins even has stains on his face and tummy but hey, if you’re enjoying your food…show it!

We usually just sit down and eat all of them at one time.  Red everywhere…MMMM, that’s good.    This time I was determined to make something out of them before they were gone and everyone, and thing, was red.  I decided to make a cobbler and so glad I did.  I cooked it in the toaster oven, and your times may very well vary from the time it took me.  It was at least 10 forevers getting it to brown, for goodness sake!  Oh, so, worth it though.  If anyone has a great way, or even a good way, to pit cherries PLEASE let me know.  I also need to know how to get the stain off my poor ole fingers, They will be bluish purple for quite awhile I suppose.  Are y’all ready to make cobbler?  It’s a great one!  It’s thin, so double it if you want a big ole bite of it!  By the way, you can use any fruit you wish and it will taste just as wonderful.  Here you go, Sweeties.

Cherry Cobbler

  • 1/2 cup butter, or margarine
  • 1/2 cup sugar, depending on how sweet your cherries are
  • 2 cups, or more, halved fresh cherries, enough to at least cover the bottom of the pan
  • 1 cup self rising flour
  • 1 cup sugar
  • 2/3 cup coconut milk, vanilla flavored, or regular milk
  • (I had left over coconut milk and it worked out great)

Preheat oven to 350 degrees F

In an 8×8 pan put butter, sugar and cherries  Heat until the butter and sugar is melted. 

*Throw it in the oven while it is preheating being careful the sugar doesn’t burn.  Or, melt on a burner*

Stir flour and sugar together.

Mix in milk until smooth. 

Pour evenly over fruit.

Bake in preheat 350 degrees F oven for 40-50 minutes.  

Until the top is golden brown and a little, tiny bit hard on top.  

Eat it hot out of the oven or room temperature.  Top with vanilla ice while still warm.