Apple Cherry Cobbler Recipe 425 Food

APPLE-CHERRY COBBLER

Steps:

• Preheat oven to 375 degrees. In an 8-inch square baking pan, toss apples, lemon juice, and cherries.
• Whisk together sugar, a pinch of salt, the cinnamon, and flour. Add half the sugar mixture to apples; stir to combine.
• Stir together oats and remaining sugar mixture. Add butter, and stir. Evenly pat oat-butter mixture over apples. Bake until oats are golden, apples are tender, and the juices are bubbling, 40 to 50 minutes.

APPLE CHERRY COBBLER

Steps:

• Preheat oven to 425 degrees.
• Remove stems from all of the cherries and removed seeds.
• Peel, core and quarter apples. Then thinly slice the quarter pieces.
• In a large bowl, add cherries, apples, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon. Gently toss to combine. Pour cherry mixture into a skillet or 2-quart baking dish.
• In a medium mixing bowl, combine yellow cake mix, brown sugar, salt and baking powder. Stir to combine. Add butter, and using a pastry blender or a fork, cut butter into the mixture until it resembles coarse crumbs.
• Add crumb topping to cover the cherries b& apples entirely. Set in the oven and bake for 25-35 minutes or until crumb topping is a nice golden brown and the juice from the cherry and apple mixture is bubbling.
• Serve immediately or let it cool and serve later, it's great either way especially with vanilla ice cream or whipped topping.

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients.
• Combine flour and baking powder; add to egg mixture and blend well.
• Pour into a greased 13x9 pan.
• Combine pie fillings, lemon juice, and vanilla; spoon over batter.
• For topping, combine all ingredients; sprinkle over filling.
• Bake at 350 for 40-45 minutes or until bubbly and cake tests done. If necessary cover edges with foil to prevent over-browning.

APPLE COBBLER

Steps:

• Heat oven to 400 degrees
• Combine apples, sugar and lemon juice. Dot with butter. Set aside.
• Toss to mix well. Pour into 3- to 4-inch deep baking dish. Dot with butter. Set aside.
• Combine flour, sugar, salt and baking powder in mixing bowl. Using your fingers, cut in butter until mixture looks crumbly and butter is the size of small peas. While stirring slowly, add cream and vanilla. Mix just until batter comes together. Drop batter in mounds on top apple mixture. Drizzle top with a little additional melted butter and sprinkle with sugar. Bake 35 to 45 minutes, until golden.

CROCK POT APPLE OR CHERRY COBBLER

Steps:

• Place pie filling into crock pot.
• Mix butter and cake mix- will be crumbly.
• Place cake mix mixture in crock pot over pie filling.
• Cook on low for 2-3 hours .

SOUR CHERRY COBBLER

Steps:

• Spray an 8" pan with non stick spray.
• Place cherries in pan, (after draining them, reserve juice in small bowl) set aside.
• Heat cherry juice, one tbls flour and 1/8 tsp salt.cook, stirring constantly, for 2 minutes; Add almond extract and a few drops of red food coloring, if desired; Pour over cherries.
• Sift remaining flour with salt, baking powder and remaining sugar -- , Blend in margarine, till crumbly --, Stir in milk.Drop by tblsful over cherry mixture, brush with milk and sprinkle with sugar to taste.
• Bake for 15-20 minutes at 425*.

APPLE-CHERRY COBBLER PIE

Steps:

• Place sheet of foil on oven rack below the rack pie will be baked on to catch any drips.
• Heat oven to 375°F.
• Put pastry into a pie pan, crimp edges.
• In large bowl, mix filling ingredients until fruit is coated.
• Spoon into pastry-lined pie plate.
• In medium bowl, mix 1 cup flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until coarse crumbs form.
• Stir in almond extract and egg.
• Spoon topping over filling as evenly as possible.
• Bake pie uncovered 20 minutes or until topping and crust begin to brown.
• Cover entire surface of pie with another sheet of foil to prevent overbrowning;.
• Bake 30 to 40 minutes longer or until topping is golden brown, and pie is bubbly.
• Cool completely, about 1 hour, before serving.
• Enjoy!