Cherry Cinnamon Cobbler

Serves 4
Prep Time: 25 minutes (plus cooling time)
Cooking Time: 30 minutes

Save the fresh cherries for eating as they are, and use the ones in jars to make this classic American dish that's 'easy as pie.' You'll need a 20cmtart tin or pie dish.


1 x 700g jar pitted Morello Cherries in syrup (350g drained weight)
2T plus 1t Huletts sugar
2t cornflour
375g ready-rolled shortcrust or dessert pastry flour, for dusting
1T milk
½t ground cinnamon


  1. Drain the cherries and reserve the syrup. Set 2tbsp of the syrup aside in a small dish or ramekin and place the rest in a saucepan (you should have around 300ml). Add 2tbsp of the sugar and boil to reduce by one-third, about 5 minutes. Mix the cornflour into the 2tbsp of cool syrup and add to the saucepan. Continue to cook for another minute or so, stirring until the mixture thickens. Remove from the heat and stir in half of the ground cinnamon. Leave to cool. (You can speed up the cooling process by pouring into a small jug and placing in the fridge.)
  2. Preheat the oven to 200°C/gas mark 6. Unroll the pastry on a lightly floured surface and gently go over it with a rolling pin to make it slightly thinner. Cut off one end of the pastry rectangle, about 10cm wide and set aside. Use the larger piece to line the tart tin or pie dish, keeping any scraps of pastry. Place the lined pastry case in the fridge.
  3. Use a pastry cutter about 4.5cm in diameter to cut out 24 small circles from the unused pastry. You may need to roll out the scraps as well.
  4. Tip the cherries into the pastry case and pour over the cooled, thickened syrup. Lay the pastry circles in an overlapping circle, starting at the edge and working towards the centre. They should cover most of the top but not form a seal.
  5. Mix the remaining tsp sugar and remaining ¼ tsp cinnamon together. Brush the pastry circles with a little milk and sprinkle over the sugar and cinnamon mixture. Place on a baking sheet and bake for 30 minutes or until the pastry is golden and the filling hot and bubbling.
  6. Cool on a wire rack and serve warm or cold with vanilla ice cream.