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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


PREP TIME: 5 Minutes
COOK TIME: 35-45 Minutes

(One-Egg Cherry Cobbler)

This is a family favourite going waayyyy back! I think Mom obtained this recipe from one of her sisters in Arkansas. It's truly a "quick-n-easy" if ever there was one. I actually make two versions of this with any number of different fruits.

The one-egg version, is fluffier and more cake-like...the two-egg version is flatter and more like a European fruit slice with a more custard-like texture to it.

In any regard, they are both wonderful with the traditional peach and/or any berry variation you want to dream up. My personal favourite though, is cherry (of course). Another nice combination is peach and blueberry together.

I do think in this recipe, canned fruit is nice to use (juice and all) but freshly stewed fruits are even better. I had a lovely large jar of Morello Cherries in my pantry yesterday and, with a friend over for a visit, I couldn't resist making this for her. I probably could have eased up on the cherries (as this one used almost double the fruit required) but why??? When more is better (when it comes to cherries anyway).

So, here we go...


75 Gm Butter (approximately 2-3 ounces or 1/3 Cup)
1 Cup Flour
1 Cup Sugar
1 Tsp Baking Powder
1/2 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Cup Milk
1 Egg
1 Tsp Vanilla
1 Can of Fruit of Your Choice Including the Juice/Syrup (Approximately 2-3 Cups)


Preheat oven to about 200C (390-400F).

Slice butter into thin pats (or smear thickly) to line the bottom of your baking dish. A 9x9 square pan or a small lasagne dish will work well. A Clear dish is best as you will be able to see the colouring and take it out of the oven just as the sugar around the edges begins to caramelize.

Sift dry ingredients together into a mixing bowl and blend together well.
Add all of the wet ingredients EXCEPT the fruit and whisk until well combined and not lumpy.

Pour batter into butter-lined baking dish then gently pour or spoon in your fruit over the top. The fruit will sink to the bottom but will bubble into the batter during the cooking process (much like with a "dump cake").

Carefully place it into the oven and bake for 35-45 minutes or until the edges start to show good caramelization.

It's best to let this cool to almost room temperature before serving - it holds together beautifully.

TWO-EGG VERSION - only difference is that you add another egg to the batter and leave out the baking soda.

(Two-Egg Boysenberry Cobbler)

I whip up a little topping for mine with about 150 Gms of mascarpone cheese (that's about 5 ounces), a cup of icing sugar (powdered confectioner's sugar), a capful of vanilla and a few drops of lemon flavouring. A bit of lemon zest is always a nice touch too - goes especially good with boysenberries and blueberries. I would typically add amaretto flavouring for a cherry cobbler though.


2 Thoughts & Remarks:

Cheryl said...

What a beautiful website, I am soo glad you joined up! Dont worry you aren't a copycat, I am very excited to see what you make.

MaryBeth said...

Cobbler of any kind is a hit.. you can never go wrong. Looks Yummy!