Cheater Cherry Cobbler Recipes

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 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.

CHERRY COBBLER RECIPE WITH PIE FILLING

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

EASY CHERRY COBBLER RECIPE WITH CANNED CHERRY PIE FILLING

Steps:

• Preheat oven to 350 degrees. Place butter in a 9×9 inch baking dish and set on oven rack to melt. Remove the baking dish from the oven as soon as butter has melted.
• In a medium bowl, mix together the flour, sugar, and baking powder. Stir in milk and then pour the flour mixture into the baking dish with melted butter. DO NOT STIR.
• Next, pour cherry pie filling evenly into pan. DO NOT STIR.
• Bake cherry cobbler for 50 to 60 minutes, until the sides pull away from the edges of the pan and the cake is golden brown.
• Serve warm with a scoop of vanilla ice cream.

EASY CHERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or shallow 2-quart casserole with cooking spray. In large bowl, stir topping ingredients until smooth; set aside.
• In 2-quart saucepan, melt butter over medium heat. Stir in remaining fruit mixture ingredients. Cook about 2 minutes, stirring frequently, until mixture is hot. Spoon fruit mixture into dish. Pour topping evenly over fruit.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 20 minutes before serving. Serve warm with whipped topping or ice cream.

FRESH CHERRY COBBLER

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.

CHEATER'S COBBLER

Steps:

• Heat oven to 400. Spoon pie filling into 8-inch square pan. Stir together biscuit mix, milk, sugar, and margarine with fork until blended. Drop by spoonsful on top of filling. Bake 20-25 minutes, until golden brown. Serve warm.

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.

EASY CHERRY COBBLER

Steps:

• In a large bowl, combine pie filling and extract; spread into a 9-in. deep-dish pie plate. Bake, uncovered, at 400° for 10 minutes., Meanwhile, in a bowl, combine the baking mix and 2 tablespoons sugar. In another bowl, combine the milk and margarine. Stir milk mixture into dry ingredients until a soft dough forms. , Drop dough by spoonfuls over warmed pie filling. Sprinkle with remaining sugar. Bake, uncovered, at 400° for 20-25 minutes until topping is 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.

OLD-FASHIONED BLACK CHERRY COBBLER

Steps:

• Preheat oven to 425 degrees F.
• In mixing bowl, combine cherries, flour and sugar; toss to coat evenly.
• Place in 8" square pan and bake for 25-30 minutes until bubbly.
• Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend.
• DO NOT OVERMIX; dough will be tough.
• When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar.
• Return to oven for 25-30 minutes or until topping is done and golden brown.
• Serve hot or cool with whipped cream.

TART CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
• Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
• Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.

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.

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.