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Photo of Cherry cobbler by WW

Cherry cobbler

7 - 9
PersonalPoints™ per serving
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.