Cherry Cobbler Too Easy Delicious To Be True Recipes

Steps:

• Cut pound cake into 1-inch cubes. Place cubes in a 9-inch microwave safe pie plate.
• In a small bowl, combine pie filling, water, and almond extract.
• Spoon pie filling over cubed cake and sprinkle with almonds.
• Cover with plastic wrap and microwave on high 5-7 minutes (time may vary depending on your microwave), or until hot.
• Serve warm with ice cream or whipped topping and additional toasted sliced almonds sprinkled on top.
• *Fresh Fruit Option: Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 3/4 cup apricot jam and substitute for the pie filling.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in casserole dish (or the dish you use to bake the cobbler).
• In a separate bowl, mix together the milk, flour, and sugar.
• Pour the mixture into the dish with the butter, don't stir.
• Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
• Bake for 1 hour.

Steps:

• Stir together pie filling, cherries, and 2 TBS flour.
• Stir in almond extract.
• Place in a lightly greased 8-inch square baking dish.
• Trim crusts from bread slices; cut each slice into 5 strips.
• Arrange bread strips over fruit mixture.
• Stir together remaining 2 TBS flour, sugar, and next 3 ingredients; drizzle over bread strips.
• Bake at 350 degree oven for 35-45 minutes or until golden and bubbly.
• Serve warm with a dollop whipped cream or vanilla ice cream for an added treat!
• VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages) frozen peaches, thawed and drained, for cherry pie filling and canned cherries.
• Omit almond extract and grated lemon rind.
• Proceed as directed.
• Berry Cobbler: Substitute 1 (21-ounce) can blueberry pie filling and 2 (10-ounce) packages frozen whole strawberries, unthawed, for cherry pie filling and canned cherries.
• Omit almond extract; add 1 tsp vanilla extract and 1 tsp lemon juice.
• Proceed as directed.

Steps:

• Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
• In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Steps:

• Preheat oven to 375° F.
• Make filling:
• In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
• Make topping:
• Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
• Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
• Serve cobbler warm with ice cream.

Steps:

• 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.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• 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.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Steps:

• Heat oven to 400*. Mix pie filling and lemon peel in square pan, 8x8x2". Combine baking mix and butter in small bowl. Add water; stir vigorously until dough forms a ball and cleans the bowl. (Dough will be puffy and soft.) Drop dough by spoonfuls onto fruit mixture. Bake 25-30 minutes or until topping is golden brown. Serve warm and, if you wish, with light cream.

Steps:

• Preheat oven to 350 degree oven.
• Lightly grease a 13 x 9 pan, I use cooking spray.
• Place cherries in pan.
• In a large bowl combine brownie mix, water, egg and oil.
• Mix until well combined.
• Spread over the cherries.
• Bake for 50 minutes or until a toothpick inserted near the middle comes out with moist crumbs.
• Serve warm with vanilla ice cream or whipped cream or cool whip.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Steps:

• First prepare the biscuit dough: Sift the flour with the baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
• The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• Preheat the oven to 450F and line the oven floor with foil to catch any drips.
• In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
• Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
• Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
• On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
• Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
• Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
• Gently stir the cherries.
• Spoon them and their juice into the dish and spread the fruit evenly.
• Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
• Fold back every other strip to its midway point.
• Weave in the remaining strips.
• Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
• Unfold the folded strips, crossing the new one.
• Now fold back the strips that alternate with the first ones you folded.
• Place another new strip parallel to and evenly spaced from the first.
• Continue in this manner until you reach the end of the pie, half of which is now latticed.
• Then repeat the process on the other half of the pie.
• Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
• Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
• Bake for 20 minutes, or until the top is beginning to brown.
• Lower the oven temperature to 350F and bake for 30 minutes more.
• If the edge is browning too quickly, cover it with foil.
• Transfer the cobbler to a rack and cool for atleast 30 minutes.
• Serve warm or at room temperature.