May 17 is National Cherry Cobbler Day! I decided to make an easy cherry cobbler with more than a hint of cinnamon. I prefer the real “biscuity” kind of topping on cobbler, rather than a streusel, or sugar crusted type topping. Using the Stonewall Kitchen Cherry Pie Filling saves one from having to pit the cherries and cook them just right. My easy cobbler recipe takes about 10 minutes to prep and 20 minutes to cook. Done and done!
Easy cherry cobbler with a hint of cinnamon
Author: Amy Wilson
Recipe type: Dessert
- 4 Tbsp butter, cut into small pieces
- 2 Tbsp sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup whole milk
- 29 oz Jar of Cherry Pie Filling
- Preheat oven to 425˚F.
- Add pie filling to a 9 x 12 casserole dish. While preparing the batter, put the dish in the oven for about 10 minutes so that the fruit has a chance to warm up.
- Meanwhile, in a standup mixer, cream together the butter and the sugar until fluffy.
- In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the butter-sugar mixture and mix in the mixer until a crumbly dough starts to form. Don't over mix.
- Add the milk and stir with a spoon until mixture is a smooth batter. Again be careful not to overmix it.
- Remove casserole dish from the oven and spread batter over the top, trying to reach all of the corners.
- Bake at 425˚F for 15-20 minutes or until biscuit topping is golden brown. The cinnamon in the mixture will make it appear more brown than a normal biscuit.
- Serve with vanilla ice cream or just on its own. Best when served warm.