home > recipes > meals / dishes > desserts > cobblers and crisps

Underwood's Cafeteria Cherry Cobbler

recipe at a glance
Rating: 4/5 4 stars
2 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   12
  

recipe id: 125001

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients


Cobbler Crust

1 cup shortening
2 1/4 cups all-purpose flour
1/2 teaspoon salt
cold water

Cherry Filling

1 1/4 cup sugar
1 pinch salt
3 tablespoons flour
1 can cherries
1 cup water
4 teaspoons red food coloring
1/2 cup butter

directions

Crust: Combine shortening and flour in a bowl and mix well. Add salt and enough cold water to make ingredients cling together. Roll the dough until it is very thin. Cut up butter or margarine and place in a 12 x 13 inch pan.

Filling: Combine in bowl the sugar, salt and flour. Mix well. Add the cherries, water and food coloring. Mix well and pour over butter in pan. Top with rolled out crust.

Bake at 350 degrees F until brown. A little less than an hour.

cook's notes

This came from a family cookbook. It was originally from a wonderful Texas-based cafeteria specializing in delicious slow-smoked barbecued steak. There were Underwood's all over Texas back in the day, but today the only remaining cafeteria is the original, which is in Brownwood, south of Abilene.

The Underwood's Cafeteria always had blueberry alongside the cherry cobbler. I have not tried it but would assume the recipe is the same but with blueberries instead of the cherries.

shared by

TwylaRenee

nutrition

419 calories, 25 grams fat, 47 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like underwood's cafeteria cherry cobbler




ratings & reviews



number of 5 star votes on this recipe
150%
number of 4 star votes on this recipe
150%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
I worked at Underwoods for about 6 months when I was a teen. There was blueberry cobbler... Not sure if they still sell it, but can say with certainty that they did. Also... there were several restaurants with the Underwoods name, but they were mostly branch-offs. Brownwood and Waco were "Leonard" Underwoods. Upon retirement, "Leo" took over the Waco location while "Paul" got Brownwood. Early 2000's Waco soldout & now Leo & Paul are both in Brownwood. RIP Eugene.



Guest at CDKitchen.com



REVIEW: recipe rating
Contrary to your comments, there were never Underwoods "all over Texas". They only opened one other cafeteria outside Brownwood, possibly two, but that was all. The original remains and business is always booming. And Underwoods never had a blueberry cobbler. They have always had cherry, peach and apple.



Guest at CDKitchen.com
Nov 9, 2012

BrownwoodTX
COMMENT:
It's best to cut dough into strips before placing in pan. And I don't recall Underwood's ever offering blueberry cobbler. Central Texas is just not blueberry country. There was always peach, cherry and apple, all being equally heavenly. The key to Underwood's cobbler perfection is the thick flaky dough.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.