Skinny Cherry Cobbler

OK well if you’re on facebook you’ll already know that I turned PW’s Blackberry Cobbler into a cherry cobbler on the weekend. I had hoped to try out a German Cherry Cheesecake Crumble ( I know – how good does that sound) but retro daddy forgot to bring home an extra tub of creme fraiche to make it. But I really really wanted dessert so I made a buttery and delicious cherry cobbler. Grandma betty loved it so much and told me she used to make this in the olden days!
mmmmm cherry cobbler
Retro daddy loved it so much but told me I was evil for making it. He’s on a diet. Thank you for making dessert would have been nice. But anyway, during the week I turned the cherry cobbler into a skinny version.  And I’m happy to report it’s delicious. Not as buttery as the full fat version (obviously) but if you’re on a diet this is a sweet treat to enjoy. So this is PW’s Blackberry Cobbler made into Skinny Cherry Cobbler and I made mine using the Thermomix!

butter for greasing
1 large jar of morello cherries (or up to 2 cups berries)
110g diet margerine (I use nutellex lite), melted
1 cup caster sugar (and an extra 1/4 cup for sprinkling)
1 cup self raising flour
1 cup skim milk
1 Tbsp vanilla extract

cherry cobbler
If you have a thermomix place your raw sugar in your TM bowl and process for 9 seconds on speed 9. Add in flour and milk and whisk for 30 seconds on speed 3. You might need to scrape down and process again for another 10 seconds to make sure all the flour is off the sides. Add in your melted margerine and vanilla and process for 20 seconds on speed 3. You want a nice thick batter like pikelet batter, if it’s too thin just add a Tbsp more flour and process again.
first serving taken
If you don’t have a thermomix just whisk your flour, sugar and milk together until smooth. Whisk in the melted butter and vanilla.

ready to eat

Grease a pie dish well and pour your batter into the dish. Drain your jar of cherries well and spread over the batter evenly. Sprinkle with the extra 1/4 cup of sugar over the top and bake for 50-60 minutes in a 160 degree oven. Now just to confuse you I’m so used to making clafoutis that I keep putting my cherries in the dish first so I get a higher sort of pie look but if you put your cherries on top your finished result will look different!

add creme fraiche
Now you can sprinkle with icing sugar before serving and serve with cream. I decided a dollop of creme fraiche would be good – it was – but then realised that probably undoes the diet friendliness of the recipe. You choose. This is really popular with retro daddy who was happy to see I’d made his something to fit in with his diet and healthy eating. Enjoy. I take no responsibility for how many servings you decide to eat. You could substitute with other fruit.


  1. Yum Corrie.. it looks absolutely delicious!
    (Although it’s funny.. as a nutritionist, I think that the original recipe is actually better for you!! Margarine is full of trans-fats which are much worse than the saturated fat in butter and skinny milk is missing vitamins A,D and E that are found in full fat milk.)
    Did it taste as good as the original?
    I have been meaning to try the original one since you posted it..

  2. Looks divine Corrie, you’re a master with the tweaking of recipes, love how you can make them so ‘guilt free’.
    That shot of the dollop of cream on top is just mouth watering, I could do with a hunk of that right now, after just finishing my lunch :o) xo

  3. Oh that looks so yummy! I have some grapes around, might try to use that instead of cherries.

  4. I made this last night with sweet cherries – fantastic!

  5. Yummy! And I LOVE those plates. They’d be lovely in my new kitchen.

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