Comments on: Easy Cherry Cobbler

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sun, 20 Oct 2024 15:56:12 +0000

In reply to Holly Moutos. Hi Holly, this recipe yields 8 servings. Good luck with your assignment!

By: Holly Moutos

Holly Moutos — Sun, 20 Oct 2024 14:29:40 +0000

Heyyy Sally,
My name is Holly and I’m currently doing an high school food technology assignment and your recipe really interested me to try this as my termly practical assignment and I do have one question though. I was reading through the description and I don’t believe I saw the amount of serves this recipe has as I am only one person and I can’t be really carrying a dish for the rest of the day and I’m going to calculate enough just for 1 serve.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 18 Sep 2024 17:29:04 +0000

In reply to Jamie Brackett. Hi Jamie, fresh or frozen cherries are best. Canned cherries will be too wet and may add too much additional moisture to the cobbler. If you do give it a try, we'd recommend patting them as dry as possible before using in the cobbler.

By: Jamie Brackett

Jamie Brackett — Wed, 18 Sep 2024 17:15:02 +0000

What about using canned cherries?

By: Shelby

Shelby — Mon, 02 Sep 2024 05:10:27 +0000

In reply to Beth @ Sally's Baking Recipes. I used fresh cherries and whole milk.

By: Sheila manes

Sheila manes — Sat, 31 Aug 2024 18:36:42 +0000

This is a very old recipe my mother used to make. I grew up with this. She called it a Dutch Oven Pie. She used peaches or blackberries most of the time. It was great. I still make them.

By: Beth @ Sally's Baking Recipes

Beth @ Sally's Baking Recipes — Fri, 30 Aug 2024 19:14:54 +0000

In reply to Shelby. Hi Shelby, I'm sorry to hear this didn't turn out well for you! I'd be happy to help troubleshoot. Were you using fresh or frozen cherries? And what type of milk did you use?

By: Shelby

Shelby — Sat, 24 Aug 2024 01:23:21 +0000

I thoroughly read the recipe and the reviews before I made this (I bake a lot!) Unfortunately I failed and mine, like many others’, came out with a pool of butter on top and gummy in texture. I weighed all of my ingredients and used a 9” deep-dish glass Pyrex pie dish. My cherries didn’t have excess juice. It seemed like all the batter went to the bottom and all the cherries went to the top. What do you think the error was here? I would like to try again but am nervous to do so. I always have success with your recipes so I know I’ve done something wrong.