Cherry Streusel Cobbler Recipes

CHERRY STREUSEL COFFEE CAKE

Steps:

• Combine flour and sugar in a large bowl.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup of the mixture.
• Add baking powder and baking soda to the remaining flour mixture.
• Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
• Add enough milk to make 3/4 cup.
• Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
• Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
• Spread pie filling in shell.
• Drop small spoonfuls of remaining batter over pie filling.
• Stir almonds into reserved crumb mixture.
• Sprinkle evenly over cake.
• Bake in 350°F oven for 50 to 55 minutes.

CHERRY COBBLER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.
• Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.
• Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHERRY STREUSEL SLAB PIE

Steps:

• Heat oven to 375°F.
• Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
• In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
• Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.

CHERRY STREUSEL COBBLER

Steps:

• Preheat oven to 375°F.
• Spread cherry pie filling in a 8 x 8-inch square pan that has lightly been sprayed.
• In a medium-size bowl, beat eggs.
• Add milk, melted margarine, cinnamon, and nutmeg; mix well.
• Pour over cherry pie filling.
• In another medium size bowl, combine sugar and flour.
• Add margarine; with fork stir until crumbly.
• Add nuts and oats.
• Sprinkle over cobbler mixture.
• Bake 50 to 55 minutes or until set.
• Cool.
• Serve warm with ice cream or whipped topping.
• Refrigerate leftovers.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

CHERRY TIME COBBLER

Steps:

• Place cherries in a greased, 8 inch square baking dish.
• Mix flour, baking powder, and salt in a large bowl.
• Mix the egg, sugar, milk, butter or margarine and vanilla in a blender for 60 to 90 seconds.
• Pour the blender mixture into the flour mixture and stir lightly.
• Pour this batter over the cherries in the baking dish, spreading batter to edges of dish.
• Bake for 30 to 35 minutes at 350f degrees.
• Cobbler is done when batter is lightly browned and tooth pick inserted in centre of batter comes out clean.