Perfect Cherry Cobbler Recipes

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.

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.

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.

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:

• Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400°F; let heat 10 minutes. Remove pan from oven.
• While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
• Bake 18 to 20 minutes or until topping is light brown.

SWEET DARK CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking dish.
• Combine 1/2 cup sugar, cornstarch, and cinnamon in a large saucepan; stir in water until mixture is smooth. Add cherries and butter to sugar mixture and bring to a boil; cook and stir until cherry mixture is thickened, about 2 minutes. Pour cherry filling into the prepared baking dish.
• Mix flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening using a pastry blender until mixture resembles coarse crumbs. Stir milk into flour mixture until topping is just moistened. Drop topping by spoonfuls over cherry filling; sprinkle remaining 2 tablespoons sugar over topping.
• Bake in the preheated oven until topping is golden brown, 30 to 35 minutes.

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.

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.

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.

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.