My grandma Vessels was the most amazing cook. I remember so many cozy childhood memories running up to grandma’s house and already smelling fried chicken from the driveway. The table was always set and ready for us to eat some variety of a classic southern spread. And each time we visited, you better bet she had her cherry cobbler waiting for us to finish off the meal.
Being the sweet tooth that I am, I typically nibbled on dinner to save the maximum amount of room for cobbler. I think my favorite part about this recipe, even at a young age, was that it wasn’t too tart like so many cherry cobblers and pies are. I even remember rejecting any other cherry desserts simply because no one could measure up to my grandma’s recipe. As a young girl I didn’t know why hers was so special, but as I got older and she taught me her ways, I realized there were two VERY special reasons.
First of all, her biggest secret weapon was cinnamon. Not a lot of people think to add cinnamon to cherry recipes, but I’m telling you, it changes everything! It takes away that tart taste that a lot of people don’t like about cherry desserts. Her second secret weapon was her crust. It had to be homemade from scratch each time.
Ok, now who wants to tackle this recipe yourself? It’s actually rather simple, and very hard to mess up, so you’re in luck!
Prep: Pre-heat oven to 375 degrees.
- 1 Large can of Cherry filling
- 1 stick of unsalted butter
- 1/2 cup of sugar
- 1/4 cup flour, or less (only if you want a thicker filling)
- Cinnamon to taste (I add a lot! Make sure to taste test along the way)
First, melt 1 stick of butter in a medium sized pot on low heat. Once your butter has completely melted, add 1 large can of cherry filling and mix well. Next, add a 1/2 cup of sugar and stir until the ingredients have completely mixed together. The last step is to add cinnamon to taste. Keep your pot on low heat the entire time and taste test along the way. I tend to add a lot of cinnamon, but that part is completely up to you!
- 2 cups flour (plus extra for rolling)
- 2 sticks of unsalted butter
- 1/2 tsp. salt
- 6 tbs. ice water
1 beaten egg
Scotch tape to tape down the wax paper
Small plate (for butter)
- I also add…
- 1 tbs. sugar
- 1 tsp. vanilla extract
Dough Mixing Instructions:
Doesn’t that look so amazing?? My husband, who doesn’t even like cherry recipes, actually LOVED it. I swear, it’s the cinnamon that did it. From start to finish, This took about an hour, including cook time. Not too shabby, eh?