Ingredients

For the Cherry Filling

• 2 cans (around 600–700 g total) cherry pie filling
  or use fresh/frozen cherries with ½ cup sugar + 1 tbsp cornflour

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional but amazing)

For the Cobbler Topping

• 1 cup plain flour

• 1 cup granulated sugar

• 1 cup milk

• ½ cup butter (melted)

• 1½ teaspoons baking powder

• A pinch of salt

Instructions

1. Preheat the Oven

Set to 180°C (350°F).

2. Prepare the Baking Dish

Pour the melted butter into the bottom of a baking dish
(around 20×20 cm or similar).

Do not mix it in — the batter will go on top.

3. Make the Batter

In a bowl, whisk together:

• flour

• sugar

• baking powder

• salt

Add the milk and mix until smooth.

4. Assemble the Cobbler

1. Pour the batter over the melted butter in the baking dish.
   (Don’t stir — the layering is what creates the cobbler texture.)

2. Spoon the cherry filling evenly over the batter.

The batter will rise around the cherries while baking.

5. Bake

Bake for 40–45 minutes, or until the top is golden and cooked through.

Let it cool for at least 10 minutes before serving.