1 (16 oz.) can red tart pie cherries
2 c. sugar, divided
1/2 c. butter
1 c. self-rising flour
3/4 c. milk

Preheat the oven to 325°F. Combine the cherries and 1 cup sugar in a medium size bowl and stir to mix. Melt the butter in a 2 to 3 quart baking dish. Combine the remaining 1 cup sugar with the flour and milk. Beat well. Pour over the melted butter. Then pour the cherry mixture over the batter.

Bake for 45 to 55 minutes or until top is delicately browned. As cobbler bakes the batter rises to the top. If you like a cobbler with less juice, you can drain the cherries before combining them with the sugar.