SANDY'S CHERRY COBBLER
Steps:
- Heat a 10-inch cast iron skillet over medium heat and preheat the oven to 350 degrees F.
- In a large bowl, combine baking mix, sugar, evaporated milk, and almond extract. Whisk until smooth. Set aside.
- Add the butter to the skillet and melt. Stir in the pie filling and thawed cherries. Pour batter over top. Bake until golden and toothpick inserted into batter comes out clean, about 35 to 40 minutes
- Remove from oven and let cool 1 hour before serving. Serve warm with whipped topping or a scoop of ice cream.
CHERRY COBBLER CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 24 cupcake liners.
- In a medium bowl, combine the pastry flour, cornstarch, cinnamon, baking powder, nutmeg, baking soda and salt and set aside. Using an electric mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy; scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition; mix in the vanilla. Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition.
- Spoon the batter into the liners, filling them about halfway, and add 1 teaspoon of cherry filling in the center of each. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool completely before frosting.
- Raise the oven temperature to 350 degrees F for the crumble.
- For the oatmeal crisp crumble: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon and nutmeg. Cut in the cold butter until the mixture gets crumbly. Spread the mixture on a baking sheet and bake for 15 minutes. Let cool.
- For the cinnamon buttercream: In the bowl of an electric mixer with a paddle attachment, beat the shortening and butter on medium speed until creamy and smooth. Add the vanilla and beat for 2 minutes. Add the confectioners' sugar and cinnamon and beat for 1 minute. Add 1/4 cup water and beat until creamy and smooth.
- To assemble: Frost the cupcakes with the cinnamon buttercream and garnish with the oatmeal crisp crumble.
CHERRY COBBLER WITH CAKE MIX
Looking to make a cake mix cherry cobbler, but want to do it without pie filling? My lighter version substitutes fresh or frozen cherries instead of pie filling and uses a sugar-free cake mix. The flavor is incredible in this cherry cobbler with cake mix!
Provided by Erin @ DelightfulEMade
Time 45m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- In a medium baking dish, add the fresh or frozen cherries. If cherries are frozen they do not have to be thawed. Set aside.
- In a mixing bowl, add the dry cake mix. Pour in the melted butter and mix together with a fork until crumbly.
- Sprinkle the cake mix mixture evenly over the top of the cherries.
- Bake at 350 degrees for 35-40 minutes or until top of crumble is golden brown.
- Remove from oven and let cool slightly before serving. Serve warm over vanilla ice cream. Refrigerate or freeze any leftovers.
Nutrition Facts : Calories 186 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 8 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 12 servings, Sodium 38 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHERRY COBBLER
This is my family's favorite dessert, whether we are at home or camping! This is especially yummy when served warm with vanilla ice cream. White cake mix works as well as yellow.
Provided by Bryanne Affleck Robison
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line the inside of a Dutch oven with aluminum foil.
- Spread cherry pie filling in an even layer into the bottom of the Dutch oven. Sprinkle cake mix over the pie filling; top with a layer of brown sugar. Dot the top with butter pieces. Put lid on the Dutch oven.
- Bake in preheated oven until the top is golden brown, 45 to 90 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 66.7 g, Cholesterol 21.2 mg, Fat 12.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 359.2 mg, Sugar 27.8 g
FRESH CHERRY COBBLER
This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
Provided by Miranda Williams
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 41.8 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 93.8 mg, Sugar 32.3 g
BEST CHERRY COBBLER
I love this simple cherry cobbler so much that I used to ask for it on my birthday instead of a birthday cake. Everyone I've ever made it for have loved it. My mom taught me the recipe and I've played around with it only a little (by cutting down the sugar slightly or using a different pie filling.)
Provided by chef 1013062
Categories Dessert
Time 1h10m
Yield 1 cobbler
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2871.1, Fat 102.6, SaturatedFat 64.2, Cholesterol 278.2, Sodium 2626.6, Carbohydrate 470.9, Fiber 7, Sugar 199.9, Protein 23.5
CHERRY COBBLER CAKE
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
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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