Cherry Cobbler Recipe
Indulge in the delightful taste of homemade Easy Cherry Cobbler, a perfect blend of juicy cherries and a soft, golden crust.
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INGREDIENTS
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 21-ounce can premium canned cherry pie filling
INSTRUCTIONS
- Preheat the oven to 350 degrees. Place the butter in the bottom of a 9×9 inch or equivalent size baking dish. Put the dish into the oven to melt the butter. Once melted, remove the dish from the oven.
- Prepare the batter: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. In a measuring cup, combine the milk and vanilla extract. Add the milk mixture to the flour mixture and stir to combine.
- Assemble the cobbler: Pour the flour mixture over the melted butter in the baking pan, but do not mix them together. Spoon the cherry pie filling over the flour mixture. Again, do not mix.
- Bake: Bake for 50-60 minutes or until golden brown.
- Serve: Enjoy the cobbler with fresh whipped cream or a scoop of ice cream.
Notes
Keep an eye on the butter in the oven and remove it when it is melted.
Using premium cherry pie filling is recommended for optimal flavor.
The dessert can be served warm or at room temperature and is also enjoyable cold.
Store leftovers on the counter for up to 2 days, then in an airtight container in the refrigerator for up to 3 additional days. Reheat in the microwave at reduced power.
To freeze, cool completely, cover with 2 layers of plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave at reduced power.
Using premium cherry pie filling is recommended for optimal flavor.
The dessert can be served warm or at room temperature and is also enjoyable cold.
Store leftovers on the counter for up to 2 days, then in an airtight container in the refrigerator for up to 3 additional days. Reheat in the microwave at reduced power.
To freeze, cool completely, cover with 2 layers of plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave at reduced power.