Preheat the oven to 180°C (350°F).
In a bowl, mix 500 grams of pitted cherries with 100 grams of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice. Set aside for 10 minutes to allow the cherries to release their juices.
In another bowl, combine 150 grams of all-purpose flour, 50 grams of granulated sugar, 1 teaspoon of baking powder, and a pinch of salt.
Cut 75 grams of cold, unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to mix the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 60 ml of cold milk to the flour mixture, stirring gently until a soft dough forms.
Grease a 20 cm x 20 cm (8-inch x 8-inch) baking dish and pour the cherry mixture into it, spreading it evenly.
Drop spoonfuls of the dough over the cherry mixture, covering it as much as possible.
Bake the cherry cobbler in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cherry filling is bubbling.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your cherry cobbler warm with a scoop of vanilla ice cream or whipped cream.