May 17 is National Cherry Cobbler Day

Cherry Cobbler
Cherry Cobbler

May 17th has been deemed National Cherry Cobbler Day. I would think it would be with the cherry harvest, but frozen cherries work just fine.

A cultivated cherry, as well as the apricot, is recorded as having been brought to Rome by Lucius Licinius Lucullus from northeastern Anatolia, also known as the Pontus region, historic Armenia, in 72 BC.

All cooking hitory sites agree that cobbler is an Americanized dessert.

Cowboys and Chuckwagon Cooking describes a list of related desserts to the Cobbler
Betty or Brown Betty – A Betty consist of a fruit, most commonly apples, baked between layers of buttered crumbs.   Closely related to the English bread pudding dessert or the French apple charlotte, the Betty is also much like a cobbler and very popular during colonial times in America.

Bird’s Nest Pudding – A pudding containing apples whose cores have been replaced by sugar. The apples are nestled in a bowl created by the crust.   Also called Crow’s Nest Pudding.

Buckle or Crumble – Is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

Cobbler –  a deep-dish fruit pie with a rich biscuit crust, usually only on top.  While the word origin dates around 1250-1300: Middle English Cobelere, or to cobel is also known as a shoemaker, it is believed the patching of biscuit dough on top of the early dish was hence given the name cobbler.  

Crisp – Sliced fruit, frequently apple or cherries, is topped with a loose mixture of butter, flour, brown sugar and occasionally oats. The top turns a golden brown and presents a lovely contrast. Because this “crust” is fairly sweet, crisps work best with fruit that is slightly tart. If you’re using apples, add a tiny amount of water to the fruit before adding the crisp topping, for moister fruit that cooks more quickly. Some people see the crisp as a completely different dessert than a cobbler, especially since the crust is so much lighter than biscuit or scone dough. 

Dump Cake – Like Wacky Cake and Crazy Cake, the Dump Cake merely takes its name by the technique of mixing, (Dumping the ingredients) into a bowl before baking.  Although,  while cooking some dump cake recipes are more cake like, many are cobbler like merely dumping a selected fruit into a baking pan,  then adding either Yellow or White cake mix directly over the fruit along with a stick of thinly sliced butter evenly placed on top of the mix.  Whether cooked in a dutch oven outdoors or in the kitchen oven using a baking dish, the fruit juices mixed through the powder cake mix along with the butter as it melts giving the dish a tasty top crust.  While the name dump may not sound very inviting, it surely is deceptive to the excellent taste.  The simplicity makes it an excellent choice to have your little buckaroo’s assist as it is as much fun to cook as the joy of eating.
Dutch Babies –  Also a delightful treat, the Dutch Baby is a 20th century dish cooked like the reversal of a cobbler and more like a pancake derived from the German Apfelpfannkuchen.    Also sometimes called German pancakes, a Bismark or a Dutch Puff, the dish starts as baking a cake then allowing the center to fall adding the fruit filling in and often topped with whip cream.  While the dish is most often is served at breakfast,  it too makes a superb dessert.  History of Waffles, Crepes, Hoe Cakes and Pancakes 

Galettes  – is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes, garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. The Galettes dates to the earliest forms of pies which through time has influence pancakes, crepes and even cobblers.   In many regions, Galettes replaced bread as basic food and one notable type is the Galette Des Rois or King’s Cake eaten on the day of EpiphanyThe king cake of the New Orleans tradition  varies, but came to the southern United States with the early French and Spanish Colonist known as Carnival. 

Grunts or Slump – Early attempts to adapt the English steamed pudding to the primitive cooking equipment available to the Colonists in New England resulted in the grunt and theslump, a simple dumpling-like pudding (basically a cobbler) using local fruit. Usually cooked on top of the stove. In Massachusetts, they were known as a grunt (thought to be a description of the sound the berries make as they stew). In the regions of Vermont, Maine, and Rhode Island, the dessert was referred to as a slump. 

Pandowdy – It is a deep-dish dessert that can be made with a variety of fruit, but is most commonly made with apples sweetened with molasses or brown sugar. The topping is a crumbly type of biscuit except the crust is broken up during baking and pushed down into the fruit to allow the juices to come through. Sometimes the crust is on the bottom and the desert is inverted before serving. The exact origin of the name Pandowdy is unknown, but it is thought to refer to the deserts plain or dowdy appearance.
Sonker – A sonker is a deep-dish pie or cobbler served in many flavors including strawberry, peach, sweet potato or cherry filling. Popular among the Carolina states, the Appalachian dish is event the main event during the annual Sonker Festival held each year on the first Saturday of October in Surrey County in the community of Lower Gap, North Carolina at the Edwards-Franklin House.
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Recipe Directions for Cherry Cobbler

Preheat oven to 325 degrees F

Grease a 9×13-inch baking dish.


In large saucepan; add about half of cornstarch and sugar. Pour in the water slowly, whisking and adding rest of cornstarch slowly until smooth. At the last minute I decided to add juice from one lemon.

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Add cherries and lightly mash, bringing to a boil over high heat, stirring constantly until the berries have thickened, about 5 minutes.


Pour cherry mixture into the prepared baking dish.

In a bowl, whisk the flour, baking powder, salt.

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In another bowl cream butter, sugar add cinnamon and eggs


Stir in the milk

20150513_182937_resizedand flour

Stir until a soft dough forms,

20150513_183245_resizedDrop by spoonfuls onto the hot cherry topping.

Bake until golden brown, 35 to 45 minutes. Serve warm or chilled alone or with whipped cream or ice cream. Enjoy!


Cherry Cobbler
Cherry Cobbler
  • Calories 458
  • Calories from Fat 148
  • Total Fat 16.4g
  • Saturated Fat 10.0g
  • Cholesterol 72mg
  • Sodium 298mg
  • Potassium 43mg
  • Carbohydrates 73.4g
  • Dietary Fiber 3.1g
  • Sugars 51.0g
  • Protein 5.5g
  • Vitamin A 12%
  • Vitamin C 11%
  • Calcium 8%
  • Iron 10%

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