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Cherry cobbler - 5 recipes

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Top rated Cherry cobbler recipes

By

Sour cherries and fresh lemon juice give this classic cherry cobbler a special tart brightness that lifts the sweet...

  • TOPPING:
  • 1 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons margarine
  • 1/2 cup milk
  • FILLING:
  • 4 cup sour cherries, pitted
  • 2 tablespoons cornstarch
  • 3/4 to 1 cup cherry juice
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract (optional)
4.5/5 (26 Votes)

By

This is a classic, no-frills cherry cobbler

  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water
  • 3 1/2 cups fresh cherries, pitted
  • 3/4 cup white sugar
4.5/5 (14 Votes)

By

Cherry pie filling, canned cherries, (or other fruit) white bread, and ingredients that you already have in your pa...

  • 2 (20-ounce) cans 2 (20-ounce) cans cherry pie filling (or other fruit; see below)
  • 1 (15-ounce) can 1 (15-ounce) can pitted dark sweet cherries (or other fruit, see below) in heavy syrup, drained
  • 1/4 cup 1/4 cup all-purpose flour, divided
  • 1/2 teaspoon 1/2 teaspoon almond extract
  • 5 5 white bread slices
  • 1 1/4 cups 1 1/4 cups sugar
  • 1/2 cup 1/2 cup butter or margarine, melted
  • 1 large 1 large egg
  • 1 1/2 teaspoons 1 1/2 teaspoons lemon rind, grated
4.4/5 (17 Votes)

By

To make a no-stress cherry pie, this recipe has everything you need

  • 1 (20 ounce) can reduced-sugar cherry pie filling
  • 1/4 teaspoon almond extract
  • 2 cups reduced-fat biscuit/baking mix
  • 2 tablespoons plus 1 teaspoon sugar, divided
  • 1/2 cup fat-free milk
  • 2 tablespoons reduced-fat margarine, melted
4.4/5 (10 Votes)

By

It's best to use a well-seasoned, heavy cast iron skillet for even heat distribution

  • 2 (21-ounce) cans cherry pie filling
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (10.2-ounce) package refrigerated buttermilk biscuits, each biscuit cut into 6 pieces
  • 2 tablespoons butter, melted
4/5 (2 Votes)

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