Best Cherry Cobbler Recipe Ever

BEST CHERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Melt butter in casserole dish (or the dish you use to bake the cobbler).
• In a separate bowl, mix together the milk, flour, and sugar.
• Pour the mixture into the dish with the butter, don't stir.
• Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
• Bake for 1 hour.

CHERRY COBBLER I

Steps:

• Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
• In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

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 COBBLER II

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.

SLOW-COOKER CHERRY COBBLER RECIPE BY TASTY

Steps:

• In your slow cooker add the cherry pie filling, cake mix, and butter.
• Cook on high for 2 hours or Low for 4 hours.
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

SIMPLE CHERRY COBBLER

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

CHERRY COBBLER

Steps:

• Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.

CHERRY COBBLER - TOO EASY & DELICIOUS TO BE TRUE!

Steps:

• Stir together pie filling, cherries, and 2 TBS flour.
• Stir in almond extract.
• Place in a lightly greased 8-inch square baking dish.
• Trim crusts from bread slices; cut each slice into 5 strips.
• Arrange bread strips over fruit mixture.
• Stir together remaining 2 TBS flour, sugar, and next 3 ingredients; drizzle over bread strips.
• Bake at 350 degree oven for 35-45 minutes or until golden and bubbly.
• Serve warm with a dollop whipped cream or vanilla ice cream for an added treat!
• VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages) frozen peaches, thawed and drained, for cherry pie filling and canned cherries.
• Omit almond extract and grated lemon rind.
• Proceed as directed.
• Berry Cobbler: Substitute 1 (21-ounce) can blueberry pie filling and 2 (10-ounce) packages frozen whole strawberries, unthawed, for cherry pie filling and canned cherries.
• Omit almond extract; add 1 tsp vanilla extract and 1 tsp lemon juice.
• Proceed as directed.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
• In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.