Reviewed: Jul. 27, 2008

I Luved this reciper. I agree with previous reviewers when said that it took them literally 10 min to whip up. Super easy! I made some changes though to make it a little healthier (makes me feel better about eating more.) I subsituted 1/2 the flour with stone ground graham wheat flour, I substituted all of the sugar with Splenda(although next time I think I'll only substitute 1/2 the sugar with Splenda). I used nectarines and plums( its what I had laying around) All in all it was a good recipe! will definently make it again

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Brian

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Reviewed: Jul. 26, 2008

I love this recipe and will definitely use it again! I used 2 cups fresh, pitted cherries and made the following modifications: added 1 tsp. vanilla, added approx. 1/4 tsp. salt (eyeballed it), and used 1/2 cup white sugar and 1/2 cup brown sugar. I used a 9-inch pie pan and mine only needed to bake for about 42 minutes. My husband loves it, and when I tasted it, I knew right away it was a keeper!

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Jun. 29, 2008

I love this cobbler, I make it all the time. I've used frozen peaches, frozen mixed berries, canned blueberry pie filling, and a jar of fried apples from Cracker Barrel. Everyone loves it. Anytime I have friends over and they request something sweet, this is so easy to throw together, and it's perfectly ready in an hour. It's so simple!

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catglaw

Cooking Level: Beginning

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Reviewed: Jun. 26, 2008

Very good cobbler, but a bit bland. I added 1 tsp. vanilla to the batter and some cinnamon to the fruit, and I still think that next time I'd add 1 tsp. of almond to the batter for a bit more flavor. I made this with nectarines and peaches and they were a great combo.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 25, 2008

This was pretty good and the easy part was the best part. I did add some sugar and cinnamon to the fruit otherwise it would have been too bland and sour. It was light and fluffy not like cobbler crust, but I will definitely make it again :)

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Marymama

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Reviewed: Jun. 17, 2008

So yummy!! Used 2 pints of blueberries, followed everything else to a T. Wish I had my camera because it was just so beautiful. Served with Mixed Berry 5-minute ice cream from this site. The cobbler was thick and sweet, not runny at all. Wonderful.

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Jun. 7, 2008

I made this and called it cake, and the fruit (nectarines and peaches) my children said they hated was gone in a blink. I added the vanilla like other reviewers suggested, and I think I will experiment with spices as I try different fruits. Thanks!

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lyssa

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Reviewed: May 31, 2008

Excellent and simple cobbler recipe with really great flavor. I didn't make any changes except to add 1/2 tsp. each of salt and vanilla. I used fresh cherries as the fruit. Soooooo delicious with premium vanilla ice cream scooped on top. YUM!

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: May 20, 2008

I made one last night with cherry pie filling but substituted half a packet of butter buds in place of all but 1 TB. of butter to cut down on fat...loved it! Made it again for work with canned peaches and blueberries this morning and it disappeared quickly! Thanks for this easy and fast recipe!

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April

Living In: Huntington, West Virginia, USA

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Reviewed: May 4, 2008

So easy to make and so delicious! I made it with cherry pie filling and fresh blueberries, next time with fresh peaches. This is a keeper! Thanks!

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Mar. 23, 2008

I used a 21 oz. can of lite cherry pie filling instead of the fresh fruit and added about 1/2 tsp. of almond extract to the batter. It turned out great and was very simple to make!

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KIWIK77

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Reviewed: Mar. 8, 2008

If you really want to make this easy... simply open a can of Cherry Pie Filling and spoon over the batter. My Mother had this recipe when I was a kid and I have used it every since. Always turns out great!

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Brenda B.

Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA

Living In: Wallingford, Pennsylvania, USA

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Reviewed: Feb. 27, 2008

Everyone loved it!! I added some vanilla and nutmeg to the peaches. The crust was perfect and it wasn't too sweet.

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reddmosquito

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Feb. 21, 2008

Very tasty and easy to make. I used a leftover fruit salad from last night's dinner. I followed directions and didn't stir the fruit into the batter but it didn't spread about 3 inches to the edges. I'll definitely make it again but I'll probably spread the fruit out a little from the center.

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Lorrie Foust

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 27, 2007

I made this for Thanksgiving with cherry pie filling (rinsed off most of the gel sauce though). It got rave reviews! Today I'm making it with peaches for a potluck dinner. This is great!

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dws

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Reviewed: Nov. 24, 2007

I made this for Thanksgiving dinner and it was a big hit! I made very few changes, other than to up the recipe to serve 8 and use two 21 oz cans of cherry pie filling. I put 1/3 cup of margarine in the bottom of an 10x10 casserole dish, then poured the batter over that, then added the cherries. I spread them evenly across the top of the batter but only to about 1 inch from the edge of the dish. I was surprised that in little over 30 minutes the cherries were completely covered with the batter. After 45 minutes I took it out and sprinkled granola over the top. I took it out after one hour and it was perfect. Juicy and delicious and the breading was perfect! I Served with vanilla ice cream, it's definitely a family favorite.

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Jackay

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

I LOVE this recipe!! It definitely isn't your old-fashioned cobbler, but it's delicious. It's moist, tasty, bready and wonderful. I have used this for a fruit cocktail cake, as well. My family will eat it 3 meals a day, if I let them.

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Mama Kat

Cooking Level: Intermediate

Living In: Appalachia, Virginia, USA

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Reviewed: Sep. 5, 2007

Used 21 oz. can cherry filling, I must say this was very yummy! Thank goodness, crust did not turn out "bisquit-y" like it does when you use Bisquick. I will make this one again! Extra good with vanilla ice cream

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Sharon

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Reviewed: Sep. 4, 2007

great recipe...maybe less butter?

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anama

Cooking Level: Expert

Living In: Malaga, Andalucia, Spain

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Reviewed: Aug. 29, 2007

yummy batter. I used blackberries so it was really sour but that was not the recipes fault. I just put a lot of powder sugar and ice cream on it which took care of the problem!

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