CHERRY PIE WITH LATTICE TOP
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
- Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
CHERRY AND CRANBERRY COBBLER
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
- Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
- For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.
CHERRY OR FRUIT COBBLER
Great way to use fresh cherries or other fresh fruit or berries.
Provided by msawyer3
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Mix milk, 3/4 cup sugar, baking mix, butter, cinnamon, and nutmeg together in a large bowl. Pour batter into the prepared baking dish.
- Mix remaining 1/2 cup sugar with cherries in a bowl. Spoon on top of the batter in the baking dish.
- Bake in the preheated oven until golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 37.8 g, Cholesterol 22.4 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 5.8 g, Sodium 222.4 mg, Sugar 29.1 g
CHERRY COBBLER I
This is a very good recipe from a neighbor, and it is requested often. Fresh or frozen cherries may be used in this recipe.
Provided by Mary Lehmann
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 68 g, Cholesterol 12.7 mg, Fat 5.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 170.9 mg, Sugar 53.5 g
CHERRY COBBLER
I've made this cherry cobbler recipe for years, adapting it to suit our taste. It's a delicious way to use lots of fruit. I hope you enjoy this tart treat! -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 173mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 3g protein.
TART CHERRY COBBLER
This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!
Provided by s. warren
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
- Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
- Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 50.1 g, Cholesterol 2.7 mg, Fat 6.2 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 102.8 mg, Sugar 39.1 g
CHERRY COBBLER BARS
Craving an oven-fresh fruit cobbler? This cheery twist on the classic treat is old-fashioned comfort food at its finest. The cherries peeking out of the topping make it a pretty addition to a holiday spread. Feel free to use any flavor pie filling to suit your taste. -Mary Boge, Red Boiling Springs, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to creamed mixture., Spread 3 cups batter into an ungreased 15x10x1-in. baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top., Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine confectioners' sugar, milk and vanilla; stir until smooth. Drizzle over bars.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 120mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CHERRY COBBLER
A warm and welcome ending to any meal, this easy cobbler sent in by Sherry Craw of Mattoon, Illinois tastes as soothing as it sounds. The almond extract gives ti an extra flavor boost.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine pie filling and extract; spread into a 9-in. deep-dish pie plate. Bake, uncovered, at 400° for 10 minutes., Meanwhile, in a bowl, combine the baking mix and 2 tablespoons sugar. In another bowl, combine the milk and margarine. Stir milk mixture into dry ingredients until a soft dough forms. , Drop dough by spoonfuls over warmed pie filling. Sprinkle with remaining sugar. Bake, uncovered, at 400° for 20-25 minutes until topping is golden brown. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 393mg sodium, Carbohydrate 40g carbohydrate, Fiber 1g fiber), Protein 3g protein.
FRESH CHERRY COBBLER
This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
Provided by Miranda Williams
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 41.8 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 93.8 mg, Sugar 32.3 g
CHERRY TIME COBBLER
Make and share this Cherry Time Cobbler recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place cherries in a greased, 8 inch square baking dish.
- Mix flour, baking powder, and salt in a large bowl.
- Mix the egg, sugar, milk, butter or margarine and vanilla in a blender for 60 to 90 seconds.
- Pour the blender mixture into the flour mixture and stir lightly.
- Pour this batter over the cherries in the baking dish, spreading batter to edges of dish.
- Bake for 30 to 35 minutes at 350f degrees.
- Cobbler is done when batter is lightly browned and tooth pick inserted in centre of batter comes out clean.
CHERRY LATTICE COBBLER
Fresh sour cherries are best in this recipe, but if you can only find sweet cherries, use those, cutting back the sugar to 2/3s cup. Don't let the cherries macerate in the sugar more than 15 minutes or too much liquid will seep out.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 507.2, Fat 19.1, SaturatedFat 11.8, Cholesterol 50, Sodium 561.2, Carbohydrate 79.4, Fiber 3, Sugar 38.9, Protein 6.6
LATTICE-TOP CHERRY PIE
Cherry pie seems like an all-American dessert, but it's actually English: Many believe that the first cherry pie was made for Queen Elizabeth I in the late 1500s. English settlers brought pie to America, and the first cherry trees were planted in this country soon after!
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
- Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
- Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
- Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
- Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.
SANDY'S CHERRY COBBLER
Steps:
- Heat a 10-inch cast iron skillet over medium heat and preheat the oven to 350 degrees F.
- In a large bowl, combine baking mix, sugar, evaporated milk, and almond extract. Whisk until smooth. Set aside.
- Add the butter to the skillet and melt. Stir in the pie filling and thawed cherries. Pour batter over top. Bake until golden and toothpick inserted into batter comes out clean, about 35 to 40 minutes
- Remove from oven and let cool 1 hour before serving. Serve warm with whipped topping or a scoop of ice cream.
BEST CHERRY COBBLER
I love this simple cherry cobbler so much that I used to ask for it on my birthday instead of a birthday cake. Everyone I've ever made it for have loved it. My mom taught me the recipe and I've played around with it only a little (by cutting down the sugar slightly or using a different pie filling.)
Provided by chef 1013062
Categories Dessert
Time 1h10m
Yield 1 cobbler
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2871.1, Fat 102.6, SaturatedFat 64.2, Cholesterol 278.2, Sodium 2626.6, Carbohydrate 470.9, Fiber 7, Sugar 199.9, Protein 23.5
CHERRY COBBLER
Steps:
- Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.
FRESH CHERRY COBBLER
Make and share this Fresh Cherry Cobbler recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar.
- Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.
- Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes.
- Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter.
- Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.
Nutrition Facts : Calories 352.3, Fat 11.5, SaturatedFat 4.5, Cholesterol 7.6, Sodium 233.5, Carbohydrate 61.2, Fiber 2.5, Sugar 40.9, Protein 3.3
CHERRY COBBLER
Categories Fruit Dessert Bake Cherry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
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.
CHERRY COBBLER - TOO EASY & DELICIOUS TO BE TRUE!
If you love cherry cobbler and don't necessarily have the time to prepare it, look no further! This recipe from Southern Living is simply fabulous! Only takes 15 minutes to prepare using canned cherry pie filling and making the crust from white bread slices. Give it a try! You've nothing to lose but a great new recipe to gain!
Provided by Bev I Am
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
More about "cherry lattice cobbler recipes"
EASY FRUIT COBBLER RECIPES | RACHAEL RAY IN SEASON
From rachaelraymag.com
OUR 43 BEST SUMMER FRUIT CRISP, CRUMBLE, AND COBBLER RECIPES
From epicurious.com
FRESH TART CHERRY COBBLER RECIPE - THE SPRUCE EATS
From thespruceeats.com
UNDERWOOD'S CAFETERIA CHERRY COBBLER RECIPE
From cdkitchen.com
CHERRY AND CRANBERRY COBBLER | GIADZY
From giadzy.com
EASY CHERRY COBBLER RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH CHERRY COBBLER RECIPE | MYRECIPES
From myrecipes.com
A FRESH CHERRY COBBLER FOR LABOR DAY - SIMMER + SAUCE
From simmerandsauce.com
EASY CHERRY COBBLER - LIFE WITH DEE
From lifewithdee.com
CHERRY LATTICE COBBLER - PLAIN.RECIPES
From plain.recipes
CHERRY COBBLER RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC CHERRY COBBLER RECIPE - THE RECIPE REBEL
From thereciperebel.com
HOW TO MAKE THE EASIEST FRESH CHERRY COBBLER FROM SCRATCH!
From lifeloveandgoodfood.com
25 FRUIT CRUMBLES, CRISPS, AND COBBLERS | COOKING LIGHT
From cookinglight.com
EASY CHERRY COBBLER RECIPE (5 INGREDIENTS!) - KELLEY NAN
From kelleynan.com
BEST CHERRY COBBLER RECIPE - HOW TO MAKE CHERRY COBBLER
From thepioneerwoman.com
BUTTER CRUST DEEP DISH PEACH OR CHERRY BERRY COBBLER
From whatscookinitalianstylecuisine.com
OUR BEST-EVER COBBLER RECIPES - TASTE OF HOME
From tasteofhome.com
OLD-FASHIONED CHERRY COBBLER - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
EASY CHERRY COBBLER - KITCHEN DREAMING
From kitchendreaming.com
CHERRY LATTICE COBBLER RECIPE - WEBETUTORIAL
From webetutorial.com
59 CHERRY RECIPE FAVORITES FOR SWEET AND SAVORY DISHES - EPICURIOUS
From epicurious.com
MAMA'S OLD FASHIONED CHERRY COBBLER! - SWEET TEA AND CORNBREAD
From sweetteaandcornbread.net
MIXED BERRY LATTICE COBBLER - RACHAEL RAY IN SEASON
From rachaelraymag.com
OLD FASHIONED CHERRY COBBLER WITH VIDEO - FLOUR ON MY FACE
From flouronmyface.com
CHERRY COBBLER - SENIORSKILLET.COM
From seniorskillet.com
CHERRY LATTICE COBBLER RECIPE | CHAMPSDIET.COM
From champsdiet.com
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #cobblers-and-crisps #desserts #fruit #oven #potluck #holiday-event #picnic #dietary #independence-day #low-in-something #pitted-fruit #cherries #superbowl #to-go #equipment #4-hours-or-less
You'll also love