Cherry Cobbler
Flavorful and fresh cherry pie filling with a cake-like cobbler topping.
Ingredients
- 2 cans (21 oz) cherry pie filling
- 1 1/2 cups (180 g) flour
- 1/2 cup (100 g) sugar
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1 cup (8 oz) milk
Instructions
- Preheat the oven to 375 degrees. Spray a 9×13-inch baking dish with nonstick spray.
- Spread the cherry pie filling evenly in the 9×13 baking dish and set aside.
- In a medium mixing bowl whisk together flour, sugar, baking powder and salt.
- Make a well in the middle and add the milk.
- Mix everything together until the dough comes together.
- Drop the dough evenly over the cherry pie filling until it is entirely covered.
- Bake for 20 minutes at 375 degrees. Serve warm with ice cream or whipped cream.
Notes
Notes:
• Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350 for 10-15 minutes until warmed through.
• You will know when the cobbler is done when the topping is golden brown and the cherry juices are bubbling on the sides.
• You can use homemade or store bought cherry pie filling. For the homemade cherry pie filling, make 1.5x batch of my cherry pie filling from my Cherry Cheese Pie Cake.