2 x 410g tins cherry fruit filling - we used Prince's
225g (8oz) self-raising flour
125g (4oz) light brown soft sugar, plus extra to sprinkle
75g (3oz) unsalted butter, chilled and cubed
100ml (3 ½ fl oz) milk, plus extra to brush
Directions
Step 1
Preheat oven to 190°C (170°C fan) mark 5. Tip the cherry fruit filling into a 2 litre (31/2 pint) ovenproof dish.
Step 2
In a large bowl, rub together the flour, sugar and butter until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft, slightly sticky dough.
Step 3
Drop spoonfuls of the dough (or roll into rough balls for a neater appearance) on to the cherry mixture, spacing them apart. Brush the dough with a little milk and sprinkle with extra sugar.
Step 4
Bake for 40-45min or until cobbler balls are cooked through. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
