Easy Cherry Cobbler
Easy Cherry Cobbler is fruity and delicious. Made with canned cherry pie filling (or fresh cherries) and baked with a quick homemade cake batter. Enjoy it warm with a scoop of ice cream for a delicious summer dessert.
Yields 9 servings
Ingredients
- 4 Tbsp (57 g) unsalted butter
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ¾ cup (150 g) granulated sugar
- 1 tsp baking powder
- ¼ tsp cinnamon
- ⅛ tsp salt
- 1 cup (237 ml) milk
- ¼ tsp almond or vanilla extract
- 21 oz (595 g) can cherry pie filling
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Put the butter in an 8×8-inch square baking dish and place it in the oven for 3-5 minutes or until the butter is melted. Remove pan from oven and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the milk and almond or vanilla extract. Whisk until combined. (It’s ok to have a few lumps.)
- Pour batter over melted butter. Do NOT mix.
- Pour or dollop the cherry pie filling over the cake batter. Do NOT mix.
- Place cherry cobbler in oven and bake at 350˚F for 45 to 50 minutes, or until cake is golden brown. Let rest for 5 minutes before serving.
Notes
- Cover and store leftovers in the refrigerator up to 5 days.
- Scoop leftovers in a bowl and nuke for 30-60 seconds in the microwave to reheat.
Nutrition
Serving: 1 serving | Calories: 252kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 103mg | Potassium: 127mg | Fiber: 1g | Sugar: 18g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg