Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Cherry cobbler by WW

Cherry cobbler

7
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Moderate
Old fashioned cherry cobbler goes down well with custard. Try replacing cherries with frozen mixed berries as a delish alternative.

Ingredients

Cherries, pitted, frozen

500 g

Lemon juice

1 tbs

Caster sugar

¼ cup(s), (55g)

Cornflour

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

Buttermilk

¼ cup(s), (60ml)

Icing sugar

2 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

SERVING SUGGESTION: Low-fat custard.

You might like

You might like