Recipe by Jan Lester
"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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1 (21 ounce) can
cherry pie filling
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!
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 specified, I think I would have been VERY unhappy with the results. first, I halved the butter called for, and found it to still be too much. I cut back on the sugar and it was still a little too sweet (and I used fresh cherries so no added sugar there). Putting it in a 9x9 was absolutely necessary; it would have been pancake thin in a 9x13. I added a healthy dash of cinnamon and allspice to the batter and it was very nice; I think if I hadn't done this it would have been pretty bland. So... this recipe can be a success only if you follow everyone else's advice about it. as is, no way.
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 blueberry pie filling and cherry and they were both very good. Cut the sugar back to 3/4 c. and you will never miss it. I also baked in a round casserole dish instead of the 13x9" pan which would have been *very* thin.
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 butter down to 1/4 of a cup or less. Using 1/4 of a cup of butter you will still get pools of melted butter on the top of the cobbler when you are done. No worries though! Simply spoon the butter onto the biscuits that have formed around the edges of the pan. Make these changes and I think you will like this recipe.
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 cherries, but I think it could of used just a little more, maybe a half of a cup more. I didn't add more because I didn't have it at the time. Before I put it in the oven I sprinkled a little bit of cinnamon and a little bit of sugar on top, which made it taste great. I also put it in an 8X8 pan. If I decide to double it, it will go in a 13X9 pan. Overall, my husband and I enjoyed it. Very easy and quick to make.
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.
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. The taste was ok--would have been better if the amount of butter was cut in half, or even less.
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. I made four, two with a can and a half of drained pie blackberries in each and two with a can and a half of drained pie cherries in each. I also sprinkled sugar on top while baking. Thanks for such an easy recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Cobbler II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 74
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