Sweet N Tart Cherry Cobbler Recipes

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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

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

SWEET N TART CHERRY COBBLER



Sweet N Tart Cherry Cobbler image

this is a very easy/quick cobbler that can be used with many other fruits such as berries or peaches. I especailly love the mixture of the tart canned cherries with the frozen sweet back cherries. I use bisquick or jiffy prepared baking mix. the sweet crust is good by itself or with ice cream or whipped topping.

Provided by pondfrogs

Categories     Dessert

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

4 tablespoons butter
1 (12 ounce) can cherry pie filling
1 (12 ounce) bag frozen pitted cherries
1 1/2 cups baking mix
3/4 cup sugar
3/4 cup evaporated milk
1 teaspoon almond extract

Steps:

  • place butter in pan and cook to melt. add pie filling and frozen cherries and cook for 5-10 minutes on med heat to blend the mixture stirring carefully and frequently. place remaining ingredients together in separate bowl and hand mix to pancake-like batter consistency.
  • place cherry mixture in bottom of oven safe pie dish or similar baking dish. spoon batter over top by spoonfulls. don't worry if batter does not fully cover filling as it does expand during baking. bake for 40 minutes at 350 degrees or until crust browned and filling bubbly. let sit for at least one hour or refridgerate over night to set. serve warm or cold by itself or with whipped topping or ice cream.

Nutrition Facts : Calories 446.7, Fat 15.1, SaturatedFat 7.6, Cholesterol 30.1, Sodium 435.3, Carbohydrate 73.5, Fiber 2.2, Sugar 36, Protein 5.6

SWEET DARK CHERRY COBBLER



Sweet Dark Cherry Cobbler image

You can try several variations of this, like using blueberries instead of cherries. Serve warm with ice cream.

Provided by TerryWilson

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 12

½ cup white sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¾ cup water
1 (12 ounce) bag frozen pitted dark sweet cherries, thawed
1 tablespoon butter
1 cup all-purpose flour
¼ cup white sugar, divided
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons shortening

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.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 38.3 g, Cholesterol 5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 285.3 mg, Sugar 23.3 g

CHERRY COBBLER



Cherry Cobbler image

Categories     Fruit     Dessert     Bake     Cherry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For cherry filling
1 cup sugar
1 1/2 tablespoons cornstarch
6 cups fresh or frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
1 tablespoon Frangelico or Di Saronno Amaretto
1 teaspoon vanilla
1/8 teaspoon ground allspice
For biscuit topping
5 tablespoons cold unsalted butter
1 cup all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream

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.

SWEET CHERRY COBBLER



Sweet Cherry Cobbler image

Categories     Dessert     Bake     Quick & Easy     Cherry     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

For filling
3 cups frozen dark sweet cherries (14 oz; not thawed)
1/4 cup sugar
2 teaspoons cornstarch
Scant 1/4 teaspoon cinnamon
For topping
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoons cold unsalted butter, cut into small bits
1/3 cup well-shaken low-fat buttermilk

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Make filling:
  • Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).
  • Make topping and bake cobbler:
  • Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
  • Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.

CHERRY COBBLER



Cherry Cobbler image

I've made this cherry cobbler recipe for years, adapting it to suit our taste. It's a delicious way to use lots of fruit. I hope you enjoy this tart treat! -Peggy Burdick, Burlington, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

5 cups pitted canned tart red cherries
1/3 cup sugar
1/3 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons plus 1-1/2 teaspoons lemon juice
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1/3 to 1/2 cup milk

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.

Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 173mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 3g protein.

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