Life is a Bowl of Cherries


It’s the end of summer, which means the end of fresh cherries is in sight.  Not to worry, however. Here’s a recipe I found for cherry cobbler which uses frozen cherries, so you can make this any time of the year. This particular recipe is dairy free, so it’s perfect for everyone, including vegans like me. Of course if the word vegan scares you, use real butter and cow’s milk! Give this recipe a try and be the hit of the Labor Day week end pot luck barbeque. Happy baking!

Makes one 9″ Cherry Cobbler

Prep Time: 10 minutes

Cook Time: 45 minutes


  • For the filling:
  • 2 16-ounce bags frozen sweet cherries, thawed slightly
  • 2 T. white sugar
  • 1 T. cornstarch
  • For the topping:
  • 1 ½ cups white flour
  • ¼ tsp. salt
  • 1 ½ T baking powder
  • 1/3 cup white sugar, plus more for sprinkling on top {Note: original recipe called for 1/4 cup, but I felt it needed to be a bit sweeter so that it didn’t taste like Biquick biscuit mix}
  • 6 T. soy margarine, such as Willow Run, cut into pieces
  • a skimpy ½ cup unsweetened plain soymilk


1. Place a sheet of foil on the oven rack below to catch cherry filling that will bubble over the edge of the pie pan while baking.

2. Preheat the oven to 350F with the rack for the cobbler placed in the center. Lightly grease a 9” pie plate.

3. Prepare the filling. Place the cherries and sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved. Mix the cornstarch in 1 T. of cold water until dissolved and then add this to the cherry mixture, stirring well to combine. Stirring occasionally, cook the filling until slightly thickened, about 7-10 minutes. Carefully, pour the filling into the prepared pie plate.

4. Prepare the topping. In a food processor, combine the white flour, baking powder, salt and sugar, pulsing until well mixed. Add the soy margarine and process until the mixture is crumbly. With the machine still running, add the soymilk gradually until the mixture just holds together and pulls away from the sides of the bowl. (Alternatively, you could use a wire whisk to cream the margarine into the dry ingredients, then use a spoon to mix in the soy milk).

5. Assemble the cobbler. Using your hands, pull and flatten pieces of dough between your fingers into thin pieces and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so it is okay if not all of the topping is covered.)

{ Note: Original recipe said “Once all of the dough has been used, sprinkle the topping generously with sugar” but in making it I felt there was a little too much dough, so if you get your pieces covering the surface with some open spots for the cherry juice to co-mingle and you still have some dough left over, don’t bother using it. In my case, I’d say I could have eliminated about 1/3 of the dough .}

6. Sprinkle top generously with sugar and bake until puffed up and golden brown, about 35-45 minutes. Serve warm, at room temperature or cold.

Thanks to for the preceeding recipe, which I adapted a bit.

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