Easy Cherry Cobbler Recipe Using Pie Filling
Cherry cobblers are the perfect summer dessert that everyone loves, and using canned cherry pie filling makes it a snap.
Servings: 8 people
Calories: 454.6kcal
Equipment
- 9" X 11" Baking Dish (3 quart dish)
Ingredients
Cherry Filling
- 42 ounces canned cherry pie filling , (2) 21-ounce cans
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
Batter
- ½ cup unsalted butter melted
- 1 cup all-purpose flour (4 ½ ounces)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- ¾ cup coconut milk, or whole milk
Instructions
Cherry Filling
- Preheat the oven to 375˚F.
- Pour the cherry pie filling into a baking dish. Stir in the lemon juice, vanilla extract and salt.
Batter
- Melt a stick of butter. I use the microwave oven for this, but you can melt it on the stove too.
- Whisk the flour, sugar, baking powder and salt together in a medium bowl.Whisk the egg, milk and melted butter together in a separate bowl or large measuring cup. Form a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir using a spatula or large metal spoon until smooth.
- Pour the batter over the pie filling, spreading it evenly with a spatula.
- Turn the oven down to 350˚F, and bake for 45-50 minutes, or until the top is golden brown, and a cake tester inserted into the toping comes out clean.
- Serve warm with a scoop of ice cream. I use Ben & Jerry Dairy-Free Cherry Garcia, but vanilla works great too!
Notes
See the post for instructions on using fresh cherries instead of canned pie filling.
Nutrition
Calories: 454.6kcal | Carbohydrates: 73.5g | Protein: 3.5g | Fat: 16.9g | Saturated Fat: 11.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Trans Fat: 0.5g | Cholesterol: 53.8mg | Sodium: 344.9mg | Potassium: 234.6mg | Fiber: 1.3g | Sugar: 18.9g | Vitamin A: 693.5IU | Vitamin C: 6.3mg | Calcium: 118mg | Iron: 2.1mg