Sweet cherry cobbler

Contributed by Preston Maring, MD

Sweet cherry cobbler

The hardest part about making this recipe is getting the cherries home. 

I don’t share many desserts on this site, but this one is reasonably low in calories at about 240 and low in fat.

It’s good to celebrate life with an occasional dessert.

Servings: 4


  • For the filling
  • About 3 cups of sweet cherries, pitted (I used a really cool cherry pitter that worked so much better than the bobby pin my parents used to give me to use)
  • 2 tablespoons water
  • 1/4 cup sugar
  • 2 teaspoons corn starch
  • 1/4 teaspoon cinnamon
  • For the topping
  • 3/4 cup all-purpose flour (I used white whole wheat flour)
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons cold, unsalted butter, cut into small pieces
  • 1/3 cup low-fat buttermilk


  1. Preheat the oven to 425 degrees. 
  2. Cook the cherries, water, sugar, cornstarch, cinnamon, and a pinch of salt in a saucepan until the sugar dissolves, just a few minutes. If you use frozen cherries, omit the water. 
  3. Pour the filling into a 9-inch pie plate. 
  4. Whisk the flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a bowl. 
  5. Blend in the butter bits with your fingers until the little chunks are well dispersed. 
  6. Stir in the buttermilk with a fork just until blended in. 
  7. Drop the crumbly dough in 4r mounds over the filling and sprinkle the remaining topping around. 
  8. Dust the dough with the remaining sugar. 
  9. Bake about 25 minutes until the topping is golden brown and the cherry filling is bubbling, but I suggest checking at about 20 minutes. 
  10. Serve this warm.

Nutrition Information (per serving)

  • Calories: 258
  • Total Fat: 5 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Cholesterol: 12 mg
  • Carbohydrates: 51 g
  • Dietary Fiber: 2 g
  • Total Sugars: 28 g
  • Sodium: 202 mg
  • Protein: 4 g