Cherry And Apple Cobbler Food

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:

• 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.

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 .

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.

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.

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!

DIETER'S CHERRY-APPLE COBBLER

Steps:

• For biscuit topping, in a medium bowl stir together flour, 2tablespoons of the granulated sugar, the baking powder, orange peel, and 1/2 tsp of the cinamon. Using a pastry blender or two butter knives, cut in butter until mixture resembles coarse crumbs. Set aside.
• For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining 1/2 tespoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.
• In a small bowl stir together egg and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling.
• Bake in a 400 degree F oven for 18 to 20 minutes or until a woode toothpick inserted near the center of a biscuit comes out clean. Serve warm.

EASY PINEAPPLE CHERRY COBBLER

Steps:

• Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
• sprinkle dry cake mix evenly over the top.
• cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
• bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
• serve with ice cream or whipped cream!

APPLE CHERRY CRISP

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
• In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
• In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
• Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
• Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
• per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.

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.