Cherry Cobbler with Self-Rising Flour

cherry cobbler with self-rising flourOver the years, I've purchased many types of flour: all purpose, bread, high gluten, cake, unbleached, rye, corn, etc.  But I've always been leery of self-rising flour.  To me, it was just a Little Too Close to Bisquickville, and that is Not a place I want to visit.

After taking a quick peek at the ingredient list, self-rising flour is just a combination of flour, baking powder and salt.   My only concern is that the leavening in this particular version of self-rising flour is aluminum based, and I try to stay away from that.  But, I also try to stay away from throwing away four pounds of flour, so there you have it.

I did not use any recipe, although I did a quick search for cobblers made with self-rising flour.  Most of the formulas were similar: a cup of SR flour, a cup of sugar, a cup of milk and a stick of butter.  Oh, and fruit--usually some sort of fruit-in-syrup or pie filling.  Pretty basic stuff, and there's nothing wrong with that.

I decided to Embellish a bit, as I am Wont to Do, and I knew I was using IQF fruit (individually quick frozen--or just "frozen fruit from the freezer section" in the Vernacular) and need not turn to canned fruit.  So, with some approximate measures, here's what I came up with, complete with Asides and Justifications.

Cherry Cobbler with Self-Rising Flour
Recipe type: Dessert
Cobbler is a very forgiving dessert. There is no real need to be overly precise with your measurements. Whatever you come up with, it will be delicious.
What You Need
For the Berries
  • 1½ cups SR flour (I just scooped and swept since I wasn't weighing)
  • about ⅓ cup sugar (I used demerara, and I just dumped some in)
  • heavy pinch of cinnamon
  • pinch of ground mace (mace is known as the cherry pie spice, so whenever I bake with cherries, I use a little mace)
  • roughly 1½ cups of dairy--I was using up what I had left, so I used whole milk, some buttermilk and a little half and half. No measuring--I just poured and mixed until I had a Battery Consistency
  • 1 stick of butter (you could certainly use half a stick if you think a stick is an Egregious Amount)
For the Fruit
  • 1 small bag frozen cherries
  • 1 small bag frozen mixed berries
  • about ½ cup sugar (again with the demerara)
  • juice of half a lemon (to balance the fruity sweetness)
  • heavy pinch of salt
  • mace and cinnamon, maybe ¼ teaspoon each
What To Do
  1. Heat cast iron skillet (or other nonstick pan) in a 350F oven.
  2. Toss in the butter and let melt completely.
  3. While butter is melting, toss all the Fruit Portion ingredients together.
  4. Mix together all the batter ingredients.
  5. Pour the fruit into the skillet and then pour on the batter evenly. Sprinkle on some demerara sugar for crunch and sparkle (or not) and bake until golden brown and bubbling all over.
  6. If you're starting with frozen fruit, you'll find that it can take a Long Time for this to happen. If the cobbler is getting a little too brown, loosely tent it with foil until it's done.
  7. Of course, you could also let the fruit thaw first.
  8. At any rate, serve with some ice cream or whipped cream.
Other Stuff to Know
I didn't add any flour, corn starch or other thickener to the fruit, although I certainly could've added a tablespoon or so to give the juices some body. I was looking for a fairly runny cobbler, one that needed a fork and a spoon. Spork cobbler, if you will.

Melting butter for cobbler

Mixing the Batter

Lovely IQF cherries, raspberries, blueberries and blackberries
The Baked Cobbler Making the topping

cherry cobbler with self-rising flour

Mmmm.  Fruity-juicy goodness.

cobbler 043

All done!

Spork cobbler, indeed.

Thank you for spending some time with me today. Now that you know what to do with a bag of self-rising flour, I hope you enjoy this cherry cobbler, or whatever kind of cobbler you decide to make.

Have a lovely day.


  1. says

    Ah, see, I’ve always felt comfortable with SR flour because Bisquick doesn’t exist in Australia, therefore I don’t have to worry about the comparison 😉

    This looks marvellous! I’ve grown up eating crumbles, not cobblers, but I think it’s time to branch out a little 😀

  2. says

    Making this! I’ve got everything on hand, including some of that flour to use up. I never buy it, either, but had it for some recipe I tried a while back. So, if I was going to add cornstarch to thicken, would I just toss that with the fruit?

    • says

      Yup–I’d say, depending on how juicy your fruit is and how thick you want it to be, anything from 1-2 T. would be just fine. I’m so glad you’re going to make this. Enjoy! 🙂

  3. says

    The pictures are definitely getting better. On thing I’d recommend though is using your third-from-last shot — cobbler 041 — as your “hero” shot. The one you’ve got up top right now is interesting, but if you haven’t already seen the height of the cobbler from the side, that shot flattens it out.

  4. says

    If I were to find myself with a bag of self-rising flour that needed to be used, I’d look to English and Australian recipes, where it seems to be a much more commonly used ingredient. At any rate, well done! This looks delicious.

  5. says

    I’ve never made cobbler in a skillet before! This looks ideal. Cherries and berries are what I crave this time of year and I would be excited to try your spork-needed recipe! Thanks for sharing, Jenni!


Speak Your Mind

Rate this recipe: