Reviewed: Jan. 4, 2009

fast, easy, kids love to make it. and its gone right away.

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kdhenson1973

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Reviewed: Nov. 16, 2008

This was absolutely wonderful. So easy and a wonderful way to spend a day with Grandaughter baking. It was so easy. Everyone loved it. Only change would be to double it, so there's seconds for everyone. This is a keeper

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Judy

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Reviewed: Oct. 21, 2008

Very good recipe...what I did was use half the butter and bake in a 2 1/2 qt. corning ware dish

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Katepa

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

Great after I followed others advice so here's the changes I made: 3 Tbs. butter instead of 1/2 cup Tbs. cinnamon and 1/4 tsp. vanilla in flour mix Put all sugar in flour mix except 1/4 cup and in the last 20 min of baking sprinkle that left over sugar on top. I did this with cherries and then another with apples both were YUMMY!!!

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finneyfam

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

OK, I have to say, this is so simple and delicious. I cannot believe there aren't more reviews. I used NO butter, I never do, and sprayed the 9X9 pan with Pam. I used a can of black cherries in syrup and drained them. I cup up fresh strawberries and added a bit of sugar to them both. Cooked everything as said and it was so delicious!! Thank you for a recipe so wonderful!!

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Alicia

Cooking Level: Expert

Home Town: East Hanover, New Jersey, USA

Living In: Boca Raton, Florida, USA

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Reviewed: May 31, 2008

made this tonight in a smaller dish than requested... with a dash of nutmeg and a tsp of cinnamon.. i also reduced butter slightly (2 TBSP).... it was delicious. I remembered being given this recipe when i lived in NC and they called it "one cup cobbler". It was simple to make and an easy recipe to remember... YUM!

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kyclchik

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 18, 2008

Excellent. As suggested I always reduce the butter to 1/4c and add a tsp of Cinnamon. This is my sons birthday "dessert" each year. Thanks.

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KBouvette

Cooking Level: Expert

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Reviewed: Feb. 17, 2008

Mmm Mmm Good! I veganized the recipe, using Earth Balance (1/3 c.) in place of the butter and soymilk for the milk. Per the reviews I added in a 1/4 t. of vanilla and a couple of sprinkles of cinnamon (which I love) to the batter and reduced the sugar to 3/4c. Turned out really good with some nice crispy edges. Definitely bake in a smaller pan for thicker pieces. Great the first day piping hot with a scoop of soy ice cream and oh so good the next served cold by itself!

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Lisa

Living In: Houston, Texas, USA

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Reviewed: Jan. 10, 2008

I wish that I would have read the reviews before I made this cobbler. Holy butter! It totally ruins the recipe and over powers the cherries. Next time I will try half the butter. Has potential to be very good.

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mady52

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Reviewed: Jan. 3, 2008

I didn't really care for this recipe. The taste was okay. I used a square pan instead of a 9x13, so maybe the crust wold have been crispier, but it still lacked flavor. I definitely would NOT cut the sugar down, but it still needs something else. I'll try another recipe. Thank you anyway.

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Tessa

Cooking Level: Expert

Living In: Godfrey, Illinois, USA

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Reviewed: Dec. 17, 2007

I found some of the other reviews very helpful but I also made some changes. I doubled the recipe for a 9 x 13 pan. I used 2 cans of cherry pie filling & 1 can of (drained) tart cherries to have more cherries & less filling. I reduced the sugar to 3/4 cup (for each recipe) and left the butter/margarine at 1/4 cup. It was plenty. My husband & guests loved it!

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Suzanne

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

Very simple to follow and prepare. Next time would follow others' advice of adding spice to the batter.

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Big Daddy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 30, 2007

Wow, good old fashioned comfort dessert at its finest! And who would have ever thought something so down home good could be so easy and quick to throw together? Knowing I'm repeating many tips already suggested, this is what I found worked well: Add 1/4 tsp vanilla and a little cinnamon to the batter, bake in an 8" square pan or equivalent sized baking dish,cut butter down to 6 tablespoons, and sprinkle with sugar during the last 15 minutes of baking. Have fun with your favorite flavors of pie filling - all work well. Mmmmmmmmm, grandmas always were the best bakers, yours included, Jan!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 30, 2007

It was very good, but unless you really cut down on the butter, it's going to turn out bad. I used half a stick and that still seemed too much, so I drained most of it so that is only coated the bottom. Other than that, it turned out very nice.

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Jenn R

Cooking Level: Beginning

Home Town: Altamont, New York, USA

Living In: Amherst, New York, USA

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Reviewed: Sep. 25, 2007

I, too, had this recipe handed down to me from my grandmother and mother, but I lost it when I moved a few years back. I was really thrilled to see it posted here. It is WONDERFUL when you substitute fresh peaches that have had sugar, butter and a lot of cinnamon added to it and heated to boiling. You pour that over the batter and it makes an almost lacy topping when it rises to the top. This is so delicious that a friend's son had me make this for almost 100 people for the dinner the groom's family hosts after they do the wedding rehersal. I can only say it was easy to make and when served in martini glasses with a dollop of whipped topping it was elegant as well as delicious. Everyone should try this recipe with their favorite fruit. The fruits and berries in the grocer's frozen food case makes this a sinfully simple dessert that is sure to be a sensation after any meal. I should say that peaches are the only fruit you add cinnamon to, with everything else I add a little vanilla to the fruit when I heat it up.

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Janet O.

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Reviewed: Jun. 26, 2007

Delicious! The way I read the directions, the flour mixture is to be put in the pan first and then topped with the cherries? That's what I did, and while it looks very little like the photo, it was very tasty. I used fresh cherries, half the recommended amount of butter, whole wheat flour & substituted Splenda for the sugar, and it was a very good dessert.

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Oceanna

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Reviewed: Apr. 28, 2007

Quick and easy to make. Plus, it tasted great.

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SCHOOLNUTS

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Feb. 4, 2007

I really enjoyed this simple, yet delicious dessert. I used a round baking dish and I stayed with 1/2 c butter. I reduced the white sugar to 3/4 c and added about 1/4 c of brown sugar. I also added cinnamon to the batter. Serve this recipe hot with a scoop of vanilla ice cream. I give this recipe 5 stars because the quick-and-easy factor, combined with the wonderful result, fully deserves it!

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jfh777

Cooking Level: Intermediate

Living In: Dahlonega, Georgia, USA

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Reviewed: Jan. 28, 2007

I only write reviews on dishes I think are 5 star or better and this is one of them. I made this for myself for my birthday "cake". In order to fill the 9x13, I did a recipe and a half, except I left the butter at a half a cup. I know alot of people complained that there was too much butter, but I loved it. I am not on a diet and I love butter so I had no problems with it. Thanks for the recipe, I have been trying to find one like it for quite some time.

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