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5
from 1 vote
Cherry Cobbler
Using canned cherry pie filling takes all the hassle out of making homemade cherry cobbler!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Servings:
9
servings
Author:
Julie Chiou
Equipment
Square baking pan
Ingredients
1/2
1x
2x
3x
42
ounces
(
1191
g
)
cherry pie filling
(two 21 ounce cans)
1
cup
(
125
g
)
all-purpose flour
¾
cup
(
150
g
)
white sugar
¼
cup
(
55
g
)
light brown sugar
packed
2
teaspoons
baking powder
¼
teaspoon
salt
8
tablespoons
(
112
g
)
unsalted butter
at room temperature
½
cup
(
118
ml
)
milk
½
cup
(
118
ml
)
boiling water
Instructions
Preheat the oven to
375
°F
(
191
°C
)
Pour the cherry pie filling into an 8x8 baking pan and set aside for later.
Whisk the flour, sugar, brown sugar, baking powder and salt together in a large bowl.
Cut the butter into the dry mix until it forms a crumbly mixture.
Pour in the milk and stir until combined.
Pour the mixture on top of the cherry filling and spread it out.
Pour the water on top then bake for 40-50 minutes or until the top turns a light golden color.
Let it cool for 5 minutes before serving with vanilla ice cream if desired.
Notes
This cobbler can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
Serving:
1
serving
|
Calories:
148
kcal
|
Carbohydrates:
34
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
168
mg
|
Potassium:
44
mg
|
Fiber:
1
g
|
Sugar:
23
g