Saucy Tart Cherry Cobbler Cake Grandmas Recipes

TART CHERRY COBBLER

Tart Cherry Cobbler image

This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!

Provided by s. warren

Categories Desserts Cobbler Recipes Cherry Cobbler Recipes

Time 2h5m

Yield 12

Number Of Ingredients 10

Ingredients

5 (14.5 ounce) cans tart pitted cherries packed in water, drained
1 cup brown sugar
½ cup white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon almond extract
¼ teaspoon cinnamon
1 pinch salt
1 tablespoon butter, diced
1 recipe pastry for double-crust pie
2 tablespoons milk

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.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 50.1 g, Cholesterol 2.7 mg, Fat 6.2 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 102.8 mg, Sugar 39.1 g

CHERRY COBBLER CAKE

Cherry Cobbler Cake image

Make and share this Cherry Cobbler Cake recipe from Food.com.

Provided by grandma2969

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

18 1/4 ounces white cake mix
3 large eggs
1 1/3 cups water
1/2 cup vegetable oil
1 cup granulated sugar
2 tablespoons cornstarch
2 (16 ounce) cans pitted tart red cherries
2 tablespoons butter, melted
red food coloring
3/4 teaspoon almond extract
whipped cream

Steps:

Preheat oven to 350*.grease and flour 13x9 baking pan.
Combine cake mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
Pour into pan.
Combine sugar, cornstarch in large bowl. Add cherries with juice, melted butter and almond extract and 8-12 drops of red food coloring. Stir until blended.
Spoon cherry mixture over batter.
Bake at 350* for 60-65 minutes or until golden brown. Serve warm or cold with whipped topping.

Nutrition Facts : Calories 408.9, Fat 17.2, SaturatedFat 3.5, Cholesterol 58, Sodium 322.6, Carbohydrate 61.1, Fiber 1.6, Sugar 46.9, Protein 4.3

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