Cherry Cinnamon Cobbler Recipes

Steps:

• Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish. , In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. , Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14x10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top. , Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling. , Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.

Steps:

• Preheat oven to 375°. Spread pie filling into a greased 8-in. square baking dish. Separate cinnamon rolls; reserve icing. Place rolls in baking dish, cinnamon side up. Bake 15-20 minutes or until rolls are golden and filling is bubbly. Spread icing over rolls. Serve warm.

Steps:

• Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

Steps:

• Spread pie filling into a greased 8-inch square baking dish.
• Set aside icing from cinnamon rolls.
• Arrange rolls around edge of baking dish.
• Bake at 400° for 15 minutes.
• Cover and bake 10 minutes longer or until golden brown.
• Spread icing over rolls.
• Serve warm.
• (Recipe courtesy: Taste of Home's Quick Cooking Magazine).

Steps:

• Filling: Combine the sugar, candies, cornstarch, water and cherry juice in a saucepan.
• Cook over medium heat until thickened.
• Stir in the cherries.
• Pour into a 8x8 baking dish.
• Cinnamon Rounds: Sift the flour with the baking powder, and salt into a mixing bowl.
• Add 3 tablespoons brown sugar and pecans.
• Cut in the shortening until the particles are fine.
• Combine the egg and milk; add to the flour mixture until moistened, adding a few drops of milk if necessary.
• Roll out on a floured surface to a 14x12 rectangle, brush with butter.
• Combine 3 tablespoons brown sugar and cinnamon; sprinkle over dough.
• Roll up, starting with the 12-inch side.
• Cut into 3/4 inch slices. Place on the cherry filling.
• Bake at 400 degrees for 25 to 30 minutes.
• Glaze if desired.

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.