Damask Cherry Cobbler

Serves: 6
Prep time: one hour

For the cobbler filling:


  • 6 cups fresh, pitted cherries
  • 1¼ cups sugar
  • ¼ teaspoon lemon juice
  • 2 tablespoons instant tapioca (make sure it’s instant)

For the filling:


  1. Combine cherries, sugar, lemon, and tapioca into a large saucepan and heat at medium heat until mixture thickens, about ten minutes.
  2. Pour cherry filling into a pie pan.Martha Washington's Cherry Cobbler

For the cookie crust:


  • 3 cups cake flour
  • 1 cup sugar
  • 1 cup unsalted butter
  • 2 eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 beaten egg and 1 tablespoon of milk for eggwash

For the cookie crust:


  1. Cream butter and sugar until fluffy.
  2. Add vanilla and eggs and mix well.
  3. Add flour and salt and combine but do not overmix.
  4. Dough will seem too wet, but place dough on a piece of plastic wrap and chill for several hours.
  5. After dough has hardened, roll dough into a circle that is at least an inch smaller than the same diameter of the pie pan you are using. (You want to be able to see the cherries around the edges of the dough.)
  6. Roll the dough out onto a baking mat.
  7. Using the etched rolling pin, press down hard to push pattern into dough.
  8. Put etched dough into freezer for another 15 minutes, after pressing the pattern into the dough.
  9. When it is frozen, place the baking mat with the dough on to a baking sheet and brush lightly with eggwash of milk and egg.
    Martha Washington's Cherry Cobbler
  10. Bake at 400 degrees for 20 minutes.Martha Washington's Cherry Cobbler
  11. When the dough is nicely browned, remove from oven and allow to cool.
  12. Carefully lift cookie from baking mat and place on top of the cherry mixture.
  13. Garnish with whipped cream and serve.
    Martha Washington's Cherry Cobbler

Print Friendly, PDF & Email


  1. Suzette Carlin

    This looks absolutely splendid. I’m going to go buy some cherries right now and make this when I get home. Sadly however; I don’t have an etched rolling pin. Ugh!!

Leave a Comment

Your email address will not be published. Required fields are marked *