So Easy Cherry Cobbler Food

CHERRY COBBLER II

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

BEST CHERRY COBBLER

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.

DAD'S EASY CHERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Empty pie filling into an 8x8 or 9x9 pan.
• Evenly sprinkle the cake mix over the pie filling. Don't worry about clumps.
• Drizzle the melted butter over the cake mix.
• Drizzle the milk over the cake mix.
• Put the pan in the oven and let it bake for 35 to 40 minutes until golden brown and bubbling on top.
• Let rest on the stovetop for about 10 minutes and then serve warm with a scoop of vanilla ice cream.

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.

CAROLYN'S OH-SO-EASY CHERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
• Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside.
• Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes.

EASY CHERRY COBBLER

Steps:

• In a large bowl, cream the butter and sugar.
• Add the eggs.
• Beat until light and fluffy.
• Add the vanilla extract.
• Stir in flour and baking powder.
• Mix until smooth.
• Butter a 13 x 9 inch cake pan.
• Pour batter into pan.
• Spoon pie filling into the batter, in about spacing 4 spoonfuls evenly in each direction.
• Bake in a 350 degree preheated oven for 45 to 50 minutes or until golden and cake is done.
• Note; filling will sink into the cake while baking.
• Serve with Whip cream, Cool Whip, powdered sugar or vanilla ice cream.

SO-EASY CHERRY COBBLER

Steps:

• Cut pound cake into 1-inch cubes. Place cubes in a 9-inch microwave safe pie plate.
• In a small bowl, combine pie filling, water, and almond extract.
• Spoon pie filling over cubed cake and sprinkle with almonds.
• Cover with plastic wrap and microwave on high 5-7 minutes (time may vary depending on your microwave), or until hot.
• Serve warm with ice cream or whipped topping and additional toasted sliced almonds sprinkled on top.
• *Fresh Fruit Option: Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 3/4 cup apricot jam and substitute for the pie filling.