Cherry Cobbler II

Cherry Cobbler II

103

"This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries."
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Ingredients

servings 238 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
  2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
  3. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
  4. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Reviews

103
  1. 129 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

I made quite a few changes to this, following some of the others recommendations, and it still needed more work than what I did. It was a good starting point I guess, but if prepared as specifie...

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 a...

Very good and simple, but I'm giving it 4 stars because as written it would have been under a puddle of butter. 1/4 c. was plenty, and I added cinnamon to the batter. I have tried it with blueb...

HOLY MELTED BUTTER BATMAN! I give this recipe five stars, but only if the following amendments are made. First, use a 4 or 6 quart round baking dish, not a 9x13 pan. Next, cut the amount of bu...

I made quite a few changes to this, following some of the others recommendations, and it still needed more work than what I did. It was a good starting point I guess, but if prepared as specifie...

I read everyone else's reviews and I took a little from each one. I used 2 tablespoons of butter, which (to me) was enough because the butter didn't gather in the middle. I also used 2 cups of...

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 subst...

HOLY BUTTER! I even cut two tablespoons out of the recipe, and it was overflowing with butter. After letting it cool, the butter soaked into the crust more, however it was still pretty greasy....

I recently made this for a large gathering and while I didn't have any, it earned rave reviews from everyone there. Drawing from other reviews, I used 1/4 C of butter, and made it in an 8x8 pan....

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