Cherry Cobbler With Shortcake Topping Food

CHERRY COBBLER RECIPE WITH PIE FILLING

Steps:

• Add butter to a 1-1/2 quart casserole dish and place into a cold oven. Preheat the oven to 350 and let butter melt.
• In a mixing bowl, add flour, sugar, and baking powder and mix well. Stir in milk until combined.
• Once butter is melted, pour batter into pan with butter. Top with dollops of cherry pie filling.
• Bake for 40-45 minutes or until brown on top.
• Let stand to cool before serving warm as is or over vanilla ice cream

EASY PEASY BISQUICK CHERRY COBBLER

Steps:

• Preheat oven to 400. Melt butter in microwave safe bowl. Stir together milk, sugar, Bisquick, vanilla and butter. Pour batter in 9 x 9 inch glass dish. Pour cherry pie filling in and press down gently with spoon so that most of the filling is covered with your batter. Bake for 45 minutes to 1 hour. IMPORTANT - As soon as the cobbler is done cooking place on towel inside refrigerator and cool for at least 4 hours. This step is very important for your crust to turn out buttery.

CHERRY COBBLER

Steps:

• Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400°F; let heat 10 minutes. Remove pan from oven.
• While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
• Bake 18 to 20 minutes or until topping is light brown.

GEORGE WASHINGTON CHERRY COBBLER

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into an 8-in. square baking dish; set aside. , For topping, in a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Drop by spoonfuls over the cherries; sprinkle with remaining sugar. Bake at 400° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
• In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.

FRESH CHERRY SHORTCAKE

Steps:

• Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
• Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
• Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.

CHERRY COBBLER - TOO EASY & DELICIOUS TO BE TRUE!

Steps:

• Stir together pie filling, cherries, and 2 TBS flour.
• Stir in almond extract.
• Place in a lightly greased 8-inch square baking dish.
• Trim crusts from bread slices; cut each slice into 5 strips.
• Arrange bread strips over fruit mixture.
• Stir together remaining 2 TBS flour, sugar, and next 3 ingredients; drizzle over bread strips.
• Bake at 350 degree oven for 35-45 minutes or until golden and bubbly.
• Serve warm with a dollop whipped cream or vanilla ice cream for an added treat!
• VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages) frozen peaches, thawed and drained, for cherry pie filling and canned cherries.
• Omit almond extract and grated lemon rind.
• Proceed as directed.
• Berry Cobbler: Substitute 1 (21-ounce) can blueberry pie filling and 2 (10-ounce) packages frozen whole strawberries, unthawed, for cherry pie filling and canned cherries.
• Omit almond extract; add 1 tsp vanilla extract and 1 tsp lemon juice.
• Proceed as directed.

CHERRY OR FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix milk, 3/4 cup sugar, baking mix, butter, cinnamon, and nutmeg together in a large bowl. Pour batter into the prepared baking dish.
• Mix remaining 1/2 cup sugar with cherries in a bowl. Spoon on top of the batter in the baking dish.
• Bake in the preheated oven until golden brown, 45 to 50 minutes.