Preheat oven to 350°F. This takes about 10 minutes. Your oven is ready when it beeps or reaches temperature.

In a large mixing bowl, combine 1 cup sugar, 1 cup all-purpose flour, and 1 dash of salt. Stir with a spoon until mixed, about 1 minute. You should see no streaks of flour.

Pour 1/2 cup melted oleo or butter into the dry mixture. Stir until combined, about 1 minute. The mixture will look crumbly.

Crack 2 eggs into the bowl. Mix by hand (you can use your hands or a wooden spoon) for 2–3 minutes until you have a thick, lumpy batter. It should look like thick pancake batter with small lumps—this is normal.

Checkpoint: Your batter is ready when it's thick, slightly lumpy, and holds together when you scoop it with a spoon.

Open 2 cans of sour cherries. Pour them into a strainer over the sink and let them drain for 1 minute, shaking gently. Discard the juice or save 1 tablespoon if you want a wetter cobbler.

Pour the drained cherries into a round 9-inch cake pan, spreading them evenly across the bottom. This takes about 1 minute.

Sprinkle 2–3 tablespoons of sugar evenly over the cherries. This is just enough to lightly sweeten them—don't overdo it.

Checkpoint: The cherries should be lightly dusted with sugar and spread in a single even layer.

Using a spoon, drop spoonfuls of batter over the cherries. Start from the edges and work toward the center. Space the spoonfuls about 1 inch apart. You don't need to spread it smoothly—a rustic, bumpy topping is perfect. This takes 2–3 minutes.

Checkpoint: Most of the cherries should be covered with batter, but you can see some cherry showing through. This is correct.

Place the cake pan on the middle oven rack. Bake at 350°F for 55–65 minutes. The cobbler is done when the batter topping is golden brown and a toothpick inserted into the topping comes out clean or with just a few moist crumbs. The filling around the edges may bubble slightly—this is normal and good.

Checkpoint: The top should be golden brown and feel set when you gently touch it. If it still looks pale and wet, bake for another 5 minutes and check again.

Remove the pan from the oven using oven mitts. Set it on a heat-safe surface or cooling rack. The cobbler will be very hot.

Let the cobbler cool in the pan for 10–15 minutes before serving. This allows the filling to set slightly and makes it easier to portion. You can serve it warm straight from the pan.