Too Easy Cherry Cobbler Recipe 435 Food
CHERRY COBBLER II
This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.
Provided by Jan Lester
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g
CHERRY COBBLER - TOO EASY & DELICIOUS TO BE TRUE!
If you love cherry cobbler and don't necessarily have the time to prepare it, look no further! This recipe from Southern Living is simply fabulous! Only takes 15 minutes to prepare using canned cherry pie filling and making the crust from white bread slices. Give it a try! You've nothing to lose but a great new recipe to gain!
Provided by Bev I Am
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
EASY CHERRY COBBLER
This is an easy and delicious kid and adult pleasing dessert, you can add cinnamon or your favorite spice to the batter to give it a different flavor or use blueberry or apple or any fruit filling really.
Provided by ThatJodiGirl
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 293.4, Fat 12.9, SaturatedFat 7.7, Cholesterol 83.4, Sodium 151.6, Carbohydrate 41.4, Fiber 0.7, Sugar 18.9, Protein 3.5
TOO EASY CHERRY COBBLER RECIPE - (4.3/5)
Provided by á-34223
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Stir together pie filling, cherries, and 2 tablespoons 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 tablespoons flour, sugar, butter, egg and lemon rind; drizzle over bread strips. Bake 35 to 45 minutes or until golden and bubbly. Too-Easy 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. Too-Easy Berry Cobbler: Substitute 1 (21-ounce) can blueberry pie filling and 2 (10-ounce) packages frozen whole strawberries, unhallowed, for cherry pie filling and canned cherries. Omit almond extract; add 1 teaspoon vanilla extract and 1 teaspoon lemon juice. Proceed as directed.
EASY, EASY CHERRY COBBLER
Nothing comforts like cobbler. YTumy warm cherry cobbler, with creamy vanilla ice cream, can't be beat. On this version, you simply top the cobbler with white bread slices ( I know it sounds odd, but trust me) and then drizzle with butter, to make a yummy crust. You can also do this recipe as Peach cobbler, or a berry cobbler, substituting 2 packages frozen peaches, or blueberries, strawberries, etc..
Provided by KittyKitty
Categories Dessert
Time 1h
Yield 1 cobbler, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together pie filling, cherries, and 2 tablespoons flour. Stir in almond extract. Place in a lightly greased 8 inch sqaure baking dish.
- Trim crusts from bread slices, cut each slice into 5 strips, arrange bread strips over fruit mixture.
- Stir together remaining 2 tablespoons flour, sugar, and next 3 ingredients, drizzle over bread strips.
- Bake at 350F for 35 to 45 minutes or until golden and bubbly.
Nutrition Facts : Calories 1057.6, Fat 26.4, SaturatedFat 15.4, Cholesterol 113.9, Sodium 578.5, Carbohydrate 199.8, Fiber 5.9, Sugar 84.6, Protein 8.3
SO-EASY CHERRY COBBLER
I discovered this recipe on the box of a Sara Lee pound cake. It is extremely simple to prepare, but has great flavor and presentation. We love it served with vanilla ice cream or whipped topping. Blueberry pie filling, or a combination of fresh blueberries, raspberries, sliced peaches or pitted cherries (to make 2 cups) combined with 3/4 cup apricot jam could be substituted for the cherry pie filling for variations on the cobbler.
Provided by Ms B.
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 508.5, Fat 25.3, SaturatedFat 3.8, Cholesterol 33.1, Sodium 247.7, Carbohydrate 63.9, Fiber 4.3, Sugar 1.5, Protein 9.4
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