Upside-down fresh cherry cobbler

    Upside-down fresh cherry cobbler

    (343)
    8saves
    2hr


    265 people made this

    About this recipe: In a sweet reversal of fortune, this recipe has the scone-like cobbler mixture on the bottom, with the fresh sour cherry mixture on top! Can be made with other fruits and berries as well. This fresh fruit cobbler will turn your world upside down, but in the most scrumptiously delightful way.

    Ingredients
    Serves: 12 

    • 115g butter
    • 125g plain flour
    • 200g caster sugar
    • 1 teaspoon baking powder
    • 235ml milk
    • 310g stoned fresh sour cherries
    • 150g caster sugar
    • 1 tablespoon plain flour

    Method
    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Preheat the oven to 180 C / Gas 4. Place the butter in a 20x30cm baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
    2. In a medium bowl stir together 125g flour, 200g sugar and baking powder. Mix in the milk until well blended, then pour the mixture into the baking dish over the butter. Do not stir.
    3. Rinse out the bowl from the mixture and dry. Place cherries into the bowl and toss with the remaining 150g sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the flour mixture. Do not stir.
    4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A skewer inserted into the cobbler should come out clean.
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    Reviews & ratings
    Average global rating:
    (343)

    Reviews in English (343)

    by
    327

    OUTSTANDING! I followed reviewers' suggestions and used 1/2 cup less sugar, more cherries, added a tsp of Pampered Chef Cinnamon Plus spice blend, and a tsp of vanilla. I also used half white sugar and half Sugar in the Raw, because I like its richness in baked goods. I made one-and-a-half of the recipe for the cobbler part because I like mine with lots of the good stuff. I used a cherry pitter, so from start to finish the prep time took less than 20 minutes. The finished product is fantastic. The taste and texture of the cakey part of the cobbler is just sublime. This is the one to try if you're looking for a good cobbler recipe!!  -  23 Jul 2005  (Review from Allrecipes US | Canada)

    by
    230

    Wonderful! I picked up a pail of Door County Wisconsin cherries while on vacation and have made this four times (for myself and to share with others) I did add one additional cup of cherries. It's almost like "magic" how the cobbler forms! Someone at work gave me a tip on how to pit cherries--use a drinking straw. Just hold the cherry flat on a plate, push the straw into the cherry, then pull the cherry up over the straw. The pit remains on the end of the straw. It worked great--(much better than my $10 cherry pitter.) Thanks for sharing this great recipe!  -  09 Jul 2007  (Review from Allrecipes US | Canada)

    by
    183

    I hate to give something a bad review but I really did not like this recipe. I expected cobbler to have a biscut-like drop dough. This is more like a sponge cake or an upside-down cake. The end result was good, a little too sweet but definetly not cobbler. sorry.  -  15 Aug 2005  (Review from Allrecipes US | Canada)

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