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Easy Cherry Cobbler Recipe


Easy Cherry Cobbler Recipe


Easy Upside Down Cherry Cobbler is ready for the oven in less than 10 minutes with common pantry ingredients and a can of premium cherry pie filling. Enjoy this cake as a cobbler with freshly

whipped cream or with real vanilla ice cream.

Dish: Dessert

Cuisine: American


Preparation time: 15 minutes minutes

Cooking time: 45 minutes minutes

Calories: 218 kcal

Easy Cherry Cobbler Recipe new york times recipes



• 6 tablespoons unsalted butter


• 1 cup all-purpose butter 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 canned premium cherry pie filling

Easy Cherry Cobbler Recipe new york times recipes



• Oven on Preheat 350 degrees. Place butter in the bottom of a 9-by-9-inch or equal-sized baking dish. Place the dish in the oven and melt the butter.Once melted, remove the mold from the oven.


• In a medium bowl, stir together flour, sugar, baking powder, salt and ground cinnamon. In a measuring cup, combine milk and vanilla extract. Add the milk mixture to the flour mixture and stir.

• Pour the flour mixture over the melted butter in the baking pan, but do not mix.Pour the cherry pie filling over the flour mixture. Don’t mix them.

• Bake for 50-60 minutes or until golden brown. For the best flavor, serve with fresh whipped cream or a scoop of ice cream.


• Keep an eye on the butter in the oven and remove it when it is melted.• Use high quality cherry pie filling. The extra effort is worth it.

• Make homemade cherry pie filling if you have the time and energy. It will be extremely tasty and you can tell that the entire dish is freshly prepared.

• This dessert tastes delicious with homemade whipped cream or vanilla ice cream.

• Serve warm or at room temperature.I even enjoyed it cold.

• Store leftovers on the counter for up to 2 days. Then store in an airtight container in the refrigerator for up to 3 additional days. Reheat in the microwave at reduced power.

• To freeze, let it cool completely.Then cover with 2 layers of cling film and place on a flat, level surface in the freezer. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in


the oven or microwave on reduced power.


Calories: 218 kcal Carbohydrates: 31 gProtein: 3g Fat: 10g Saturated fat: 6g Polyunsaturated fat: 0.4gMonounsaturated fats: 2 g Trans fats: 0.3 g Cholesterol: 26 mg Sodium: 165 mgPotassium: 70

mg Fiber: 1 g Sugar: 18 g Vitamin A: 313 IU Vitamin C: 0.1 mg Calcio: 89 mg Hierro: 1 mg

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