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Photo of Cherry cobbler by WW

Cherry cobbler

Total Time
55 min
15 min
40 min
Old fashioned cherry cobbler goes down well with custard. Try replacing cherries with frozen mixed berries as a delish alternative.


Cherries, pitted, frozen

500 g

Lemon juice

1 tbs

Caster sugar

¼ cup(s), (55g)


1 tbs

White self-raising flour

¾ cup(s), (110g)

Ground cinnamon

½ tsp

Reduced fat oil spread

50 g, melted

Egg yolk

1 medium


¼ cup(s), (60ml)

Icing sugar

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 4-cup (1L) capacity 18cm round ovenproof dish with oil and place the dish on a baking tray
  2. Combine cherries, lemon and 1 tablespoon sugar in a saucepan over medium heat. Cook, stirring occasionally, for 3-4 minutes or until the cherries thaw and the sugar dissolves. Blend the cornflour with 1 tablespoon water in a bowl. Stir into the cherry mixture. Cook, stirring, for 1-2 minutes or until the mixture boils and thickens. Spoon the cherry mixture into the prepared dish.
  3. Sift the flour and cinnamon into a bowl. Stir in the remaining sugar. Stir in the spread, egg yolk and enough of the buttermilk to make a soft, sticky dough. Drop heaped tablespoons of the mixture over the hot cherry mixture.
  4. Bake the cobbler for 25-30 minutes or until golden. Remove from oven and set aside for 5 minutes to cool. Serve dusted with sifted icing sugar.


SERVING SUGGESTION: Low-fat custard.