CHERRY COBBLER RECIPE WITH PIE FILLING
Cherry Cobbler with canned pie filling is about the easiest cobbler recipe you can make! No fresh cherries, no extra needed - simple dough for a covered cherry mixture that bakes up in 40 minutes and is not only holiday friendly but a family favorite dessert recipe. Quite like a dump cake recipe, this cobbler recipe is even easier with canned filling and buttery flour. No biscuit dough or complicated roll outs needed, this cherry cobbler can use any flavor pie filling to create the custom cobbler flavors you want with the fruit you love to eat. Serve canned cherry cobbler warm over vanilla ice cream and add a bit of Cool Whip Topping. The light golden brown cake crust has about a 10 minute assembly time and comes together ridiculously easy. Considered an upside down cobbler, this dessert recipe helps you enjoy a homemade dessert when you really do not even feel like baking.
Provided by Trisha Haas - Salty Side Dish
Categories Dessert Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Add butter to a 1-1/2 quart casserole dish and place into a cold oven. Preheat the oven to 350 and let butter melt.
- In a mixing bowl, add flour, sugar, and baking powder and mix well. Stir in milk until combined.
- Once butter is melted, pour batter into pan with butter. Top with dollops of cherry pie filling.
- Bake for 40-45 minutes or until brown on top.
- Let stand to cool before serving warm as is or over vanilla ice cream
Nutrition Facts : ServingSize 1 g, Calories 267 kcal, Carbohydrate 43 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 156 mg, Fiber 1 g, Sugar 27 g, TransFat 1 g, UnsaturatedFat 3 g
FRESH CHERRY COBBLER
This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
Provided by Miranda Williams
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
- In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
- Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
- Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 41.8 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 93.8 mg, Sugar 32.3 g
FRESH CHERRY DUMP COBBLER
Cherries are my favorite fruit and I love Cherry Pies but I love Cherry Cobblers more! One of my favorite things to do is invent while I am cooking and that is how this Fresh Cherry Dump Cobbler came to be and also got its name! I started putting this and that from my pantry and fridge into the pot. Hmmm, brown sugar? Why...
Provided by Jeanne Gliddon
Categories Other Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Remove pits from cherries.
- 2. Put pitted cherries in 3 quart sauce pan and add first 6 ingredients.
- 3. Bring to a boil. Lower heat and boil gently until cherries are tender, about 5-10 minutes, stirring occasionally.
- 4. Add brandy and butter and cook for a couple minutes.
- 5. Add Vanilla and stir to blend.
- 6. Add just enough cold water to Cornstarch to liquify and then add to cherry mixture. Stir until sauce thickens. Add more cornstarch if needed.
- 7. While cherries are cooking, line one pie crust in a 3 quart casserole dish like you would if making a pie. Do not prick bottom with fork.
- 8. With ladle, spoon 1/2 of the cherry filling onto the crust.
- 9. With the second pie crust, lay on flat surface and cut strips. Then in a criss cross design, place the strips on the cherry filling. Be sure to leave enough strips of dough for top layer.
- 10. Add the rest of the cherry filling on top of the criss cross dough.
- 11. With the remainder of the pie crust, repeat the criss cross design on top of the second layer of filling, sealing edges to the first layer of dough. Sprinkle with sugar and dot with 1 to 2 tablespoons of butter. Bake at 350 for 50 to 55 minutes or until crust is golden brown. Place on rack to cool. Serve warm with Vanilla Ice Cream.
- 12. Suggestion: When Cherry season was here I bought an abundance of cherries to make just the filling of this Fresh Cherry Dump Cobbler. I decided that this cobbler was so extremely good that I wanted to be able to make it in the months when fresh cherries were not available. So I made four batches of the filling and put it in four jars that were large enough to hold the filling for one cobbler each. I placed the jars in the freezer and then on New Years Day 2013, I made my first, out of season, Fresh Cherry Dump Cobbler by following the above instructions after thawing out the Cherry filling. I can report that the cobbler was sensational and tasted just like it was made with just picked fresh cherries. I highly recommend this procedure if you would also enjoy serving this delicious dessert to your family and friends any time of the year!
CHERRY COBBLER II
This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.
Provided by Jan Lester
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
- In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
- Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
- Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g
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