Cherry Cobbler

COBBLER – PEACH, APPLE, OR CHERRY:  When I was growing up, the cherry version of this cobbler was the one I remembered most.  It wasn’t until later in life that I remember my Mom making the peach and apple versions of this recipe.  My favorite part of the cobbler was the corner piece. I always loved the flavor of the cake and the corners seemed to get a little bit crunchy when cooked completely.  It’s still my favorite part of the cobbler, but I really do love the section of the cake containing fruit.



1 cube oleo or butter (8 tablespoons)
1 cup sugar (for the cobbler mix)
2 additional tablespoons sugar (for the topping)
1 cup flour
2 teaspoons baking powder
dash of salt
3/4 cup milk
1 can pie filling (peach, apple, or cherry)



Preheat oven to 325.  Melt butter in the microwave and pour into a square cake pan.  Combine the following ingredients: 1 cup sugar, flour, baking powder, salt, and milk.  Mix well and pour the batter evenly over the melted butter.  Drizzle the fruit pie filling evenly over the batter and sprinkle the extra 2 tablespoons of sugar over the top. Bake at 325 for 30 minutes or until fully browned. Double the recipe if you want to use a 9 x 13 cake pan. Serve with whipped cream or ice cream if desired.  Make sure to cover what’s left with plastic to keep it from drying out.


OPTIONAL VARIATION FOR CINNAMON APPLE COBBLER: Prepare this recipe just as you would for cherry or peach, but instead of using 2 tablespoons of sugar for the topping, sprinkle the top with brown sugar.  Try to spread it evenly over the cake because this creates the crust.  Then sprinkle the top with cinnamon.  If you do this, it will add a lot of flavor to the cobbler.  I prefer the Cinnamon Apple Cobbler to the plain apple version.

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