Cherry Cobbler Easy And Delicious Recipes

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.

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.

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.

CAROLYN'S OH-SO-EASY CHERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
• Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside.
• Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes.

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 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 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 - 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 375° F.
• Make filling:
• In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
• Make topping:
• Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
• Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
• Serve cobbler warm with ice cream.

SO-EASY CHERRY COBBLER

Steps:

• Cut pound cake into 1-inch cubes. Place cubes in a 9-inch microwave safe pie plate.
• In a small bowl, combine pie filling, water, and almond extract.
• Spoon pie filling over cubed cake and sprinkle with almonds.
• Cover with plastic wrap and microwave on high 5-7 minutes (time may vary depending on your microwave), or until hot.
• Serve warm with ice cream or whipped topping and additional toasted sliced almonds sprinkled on top.
• *Fresh Fruit Option: Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 3/4 cup apricot jam and substitute for the pie filling.

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.