Cherry Pineapple Crumb Cobbler Recipes

CHERRY-PINEAPPLE CRUMB COBBLER RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Place pineapple rings in bottom of prepared baking dish. Spoon cherry pie filling over top and sprinkle with dry cake mix. Top with butter pats. Bake 30 to 35 minutes, or until golden. Allow to cool slightly; serve warm.

CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
• Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
• Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

AMAZING CHERRY PINEAPPLE CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Spoon pineapple evenly over bottom of 9 X 13 pan.
• Cover the pineapple with cherry pie filling.
• Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
• Drizzle entire surface with butter.
• Sprinkle coconut and pecans evenly over top.
• Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
• Let cool and serve with ice cream or whipped cream.

EASY PINEAPPLE CHERRY COBBLER

Steps:

• Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
• sprinkle dry cake mix evenly over the top.
• cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
• bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
• serve with ice cream or whipped cream!

CHERRY-PINEAPPLE CRUMB COBBLER

Steps:

• Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.
• Place pineapple rings in bottom of prepared baking dish. Spoon cherry pie filling over top and sprinkle with dry cake mix. Top with butter pats.
• Bake 30 to 35 minutes or until golden brown. Allow to cool slightly; serve warm.

CHERRY PINEAPPLE CRISP

Steps:

• Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the flour, brown sugar, oats, baking powder and salt. Stir in vanilla. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish. , Bring cherry mixture to a boil, stirring occasionally; cook and stir for 1 minute or until thick and bubbly. Pour over crust. Sprinkle with remaining oat mixture. , Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

CHERRY PINEAPPLE COBBLER

Steps:

• Preheat oven to 375 degrees.
• Lightly butter a 8x8x2 inch baking dish.
• Combine cherry juice, pineapple juice and water in a jar with a tight fitting lid.
• Add cornstarch and shake until well blended.
• Pour into a med size saucepan.
• Add cherries, pineapple and honey.
• Cook over med heat until thick and bubbly.
• Add vanilla.
• Sift together flour, baking soda, and cinnamon.
• Add butter, honey, half& half and egg.
• Mix just until dry ingredients are moistened.
• Pour cherry mixture into the prepared baking dish.
• Place 6 even spoonfuls of dough over fruit.
• Bake for about 25 minutes or until topping is slightly browned.
• Serve topped with whipped cream.