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| CHERRY DUMP COBBLER | |
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1/2 cup (1 stick) butter 1 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 cup milk 1 cup sugar 32 oz. cherry pie filling (canned) Heat oven to 350°F. Melt butter in a 9x13-inch pan. Mix flour, baking powder, salt, milk and sugar in mixing bowl. Pour into pan. Add cherry pie filling to the batter in the pan and spread evenly. Bake at 350°F for 45 minutes to an hour. Batter will form crust on top of cobbler. Makes 8 servings. Submitted by: Sandra Moore | |
| 4 reviews | Add review Share |
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recipe reviews #51383
Josie (Virginia) says:
Easy, quick and yummy!!! I get begged for this. I've made it in almost every flavor of pie filling there is. If you have a diabetic in the house, substitute Splenda for baking and use a low sugar pie filling. You'll be hard pressed to tell the difference. Also I only use about half of the butter the recipe calls for and it turns out just fine.
#76323
Mrs.T (Nebraska) says:
This was fantastic! I'm pregnant, and suddenly today cherry cobbler sounded good. I wanted something kinda cakey like cobbler with cherry pie filling, and EASY, this was IT! I did sprinkle some cinnamon on top though and liked that addition. Everything else was perfect!! So easy, SO good! Especially warm!
#127774
Linda (Missouri) says:
I think one needs to double the batter with the 32 oz. of cherry pie filling. There was not enough batter in the middle to rise up and form on top. I will try this recipe with more batter. Also, I think that cherry pie filling is a bit too bland and needs to be "doctored" a bit
#191292
Peggy Cotton (Louisiana) says:
I made the same recipe using one can of pie filling and its delicious.
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