FRESH CHERRY COBBLER
This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
Provided by Miranda Williams
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
- In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
- Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
- Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 41.8 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 93.8 mg, Sugar 32.3 g
FRESH CHERRY DUMP COBBLER
Cherries are my favorite fruit and I love Cherry Pies but I love Cherry Cobblers more! One of my favorite things to do is invent while I am cooking and that is how this Fresh Cherry Dump Cobbler came to be and also got its name! I started putting this and that from my pantry and fridge into the pot. Hmmm, brown sugar? Why...
Provided by Jeanne Gliddon
Categories Other Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Remove pits from cherries.
- 2. Put pitted cherries in 3 quart sauce pan and add first 6 ingredients.
- 3. Bring to a boil. Lower heat and boil gently until cherries are tender, about 5-10 minutes, stirring occasionally.
- 4. Add brandy and butter and cook for a couple minutes.
- 5. Add Vanilla and stir to blend.
- 6. Add just enough cold water to Cornstarch to liquify and then add to cherry mixture. Stir until sauce thickens. Add more cornstarch if needed.
- 7. While cherries are cooking, line one pie crust in a 3 quart casserole dish like you would if making a pie. Do not prick bottom with fork.
- 8. With ladle, spoon 1/2 of the cherry filling onto the crust.
- 9. With the second pie crust, lay on flat surface and cut strips. Then in a criss cross design, place the strips on the cherry filling. Be sure to leave enough strips of dough for top layer.
- 10. Add the rest of the cherry filling on top of the criss cross dough.
- 11. With the remainder of the pie crust, repeat the criss cross design on top of the second layer of filling, sealing edges to the first layer of dough. Sprinkle with sugar and dot with 1 to 2 tablespoons of butter. Bake at 350 for 50 to 55 minutes or until crust is golden brown. Place on rack to cool. Serve warm with Vanilla Ice Cream.
- 12. Suggestion: When Cherry season was here I bought an abundance of cherries to make just the filling of this Fresh Cherry Dump Cobbler. I decided that this cobbler was so extremely good that I wanted to be able to make it in the months when fresh cherries were not available. So I made four batches of the filling and put it in four jars that were large enough to hold the filling for one cobbler each. I placed the jars in the freezer and then on New Years Day 2013, I made my first, out of season, Fresh Cherry Dump Cobbler by following the above instructions after thawing out the Cherry filling. I can report that the cobbler was sensational and tasted just like it was made with just picked fresh cherries. I highly recommend this procedure if you would also enjoy serving this delicious dessert to your family and friends any time of the year!
CHERRY RHUBARB COBBLER
One day, I wanted to use up a leftover can of cherry pie filling that I had in the refrigerator. I added some diced rhubarb, then used a cobbler topping I liked. It turned into a favorite-fast! After many years of farming, my husband and I are now enjoying a new life in our new house, built on a lake.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 12 servings.
Number Of Ingredients 12
Steps:
- Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.
Nutrition Facts : Calories 350 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 93mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
SIMPLE CHERRY COBBLER
Berries, peaches or any fruit can be used for this simple cobbler recipe, but the cheery bright color of cherries makes it just right for gray winter days. -Eleanor Jacoby, Eureka, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.
Nutrition Facts : Calories 319 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 122mg sodium, Carbohydrate 68g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.
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