Ever since he was a little boy, David’s requested birthday dessert has been cherry pie. His grandmother used to make it for him as a child and I have continued the tradition. Then a year or two ago I made this easy cherry cobbler instead. I can’t recall why. Probably a time issue. In any case, David really liked the cobbler…maybe as well as pie. It may not look as pretty as a cherry pie with a lattice crust but it sure is a lot easier!
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Easy Cherry Cobbler
Now, if you’ve been following this blog very long you know that I make almost everything from scratch. But cherry pie filling? Nope. For one thing, cherries have a really short season and tend to be rather expensive. We would much rather eat them fresh and opt for canned when making desserts.
The ingredients are simple and other than the pie filling, they are things I always have on hand – butter, milk, sugar, brown sugar, flour, baking powder and almond extract.
The method is very easy and only takes one bowl plus the baking dish. You can mix it up and have it in the oven in a matter of minutes. That’s my kind of dessert!
Easy Cherry Cobbler
Ingredients
- 1/4 cup butter melted
- 1 cup all purpose flour
- 1 scant cup granulated sugar
- 1 tbsp dark brown sugar
- 1 tsp baking powder
- 1 tsp almond extract
- 1 cup milk
- 1 21 ounce can cherry pie filling
Instructions
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Preheat oven to 350 degrees.
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Melt butter in baking dish in oven.
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In large mixing bowl combine flour, sugar, brown sugar, baking powder, milk and almond extract; whisk together.
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Pour batter over melted butter but don't stir.
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Pour cherry pie filling over batter; don't stir.
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Bake for 45 to 50 minutes or until crust is golden brown.
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Let stand 5 minutes and serve in bowls with a scoop of vanilla ice cream (optional).
This post is linked up at Miz Helen’s Full Plate Thursday. Check it out for mouth-watering recipes!
Sounds tasty!
Thanks!
I think it’s hilarious that on Monday, I picked up a bag of peaches at Sam’s, and upon tasting them, I realized that they were wonderfully sweet, but much riper than I’d thought. So, I was thinking of ways to use them up quickly, but it needed to be easy, because my energy level is low right now. As I flipped through recipes, I thought about the one my grandmother used to make. In the fall and winter, she used apples or pears, and in the spring she used home canned peaches, with an eye toward using up last years, getting ready for the summer, when she used fresh ones from the tree in her backyard. It’s almost exactly like yours. Minus the extra few minutes it took me to peel them and cut them up, I threw it together in just a few minutes. So, the whole “great minds” thing….😂😂😂
Peach would definitely be my preference!
Hi Dee,
We love a cherry cobbler and your recipe looks delicious, makes me really hungry for a serving of that cobbler. Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Miz Helen
Good morning, Miz Helen. Thanks for stopping by. I hope your week is a beautiful one.