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Tart Cherry Cobbler
Tart Cherry Cobbler
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
125 minutes
Elevate your dish with a buttery, flaky pie crust for a delicious twist! Store-bought crust also works!
Ingredients:
  • 5 (14.5 ounce) cans tart pitted cherries packed in water, drained
  • 1 cup brown sugar
  • 3 tablespoons quick-cooking tapioca
  • 0.5 teaspoon almond extract
  • 0.25 teaspoon cinnamon
  • 1 tablespoon butter, diced
  • 1 recipe pastry for double-crust pie
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) to get it nice and hot for cooking.
  • Combine cherries, brown sugar, white sugar in a bowl until the sugar dissolves. Add tapioca, almond extract, cinnamon, salt, and let sit for 15 minutes. Transfer to a 9x13 inch baking dish and top with butter.
  • Roll out the pie pastry into a slightly larger rectangle than the baking dish, drape it gracefully over the cherries, tuck in the corners for a snug fit, create some decorative slits in the dough, and delicately brush with milk for a golden finish.
  • Bake in the preheated oven for 45 minutes until the crust turns a light golden-brown and the filling is bubbly. Allow to cool for 1 hour before serving.

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