Dessert Uncategorized

Cherry Cobbler

Cherry Cobbler
Cherry Cobbler

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!

Cherry Cobbler
Prep time
Cook time
Total time
Easy cherry cobbler with a hint of cinnamon
Recipe type: Dessert
Serves: 6
  • 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
  1. Preheat oven to 425˚F.
  2. 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.
  3. Meanwhile, in a standup mixer, cream together the butter and the sugar until fluffy.
  4. 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.
  5. Add the milk and stir with a spoon until mixture is a smooth batter. Again be careful not to overmix it.
  6. Remove casserole dish from the oven and spread batter over the top, trying to reach all of the corners.
  7. 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.
  8. Serve with vanilla ice cream or just on its own. Best when served warm.
Dessert Produce Uncategorized Vegetarian

Blueberry Cobbler: Fast, Fresh and Easy

Blueberry Cobbler
Blueberry Cobbler

Blueberries are in season and therefore, they’re on sale at Trader Joe’s for just $6.99 for a 2 lb basket. Time for cobbler when that happens.

I wanted to see if I could toss a bunch of fresh blueberries into pie plate with as few other ingredients as possible and come out with a tasty cobbler half an hour later. The answer is yes. Yes I can.

I use less sugar and butter in this recipe than most recipes out there, because I know that these berries can stand on their own. And I don’t stew them first, because I want them to maintain their structure. You can see in the photograph that the berries are still berries. That’s just how I like it.

See if you like it too. Subtract some berries and add peaches if you’ve got those lying around too.

Blueberry Cobbler: Fast, Fresh and Easy
Serves up to 9


2 1/2 cups Bisquick baking mix
2/3 cup reduced fat milk
4ish cups fresh blueberries
1/4 cup of sugar
2 Tbsp butter, cut into little pieces


1. Preheat oven to 400˚F.

2. Put 3.5 – 4 cups of blueberries in a pie plate. Sprinkle 1/4 cup sugar (or a little more to taste) over the berries. Sprinkle the slices of butter around, evenly, on top of the berries.

3. If the oven is ready, put the pie plate with just the blueberry mixture into the over for 10 minutes to get the mixture heated through.

4. While berries are heating, mix together the Bisquick and the milk and stir until dough forms. Let sit for remaining time. (No kneading, no rolling – these will be like drop biscuits on top).

5. Remove berries from the oven at the end of 10 minutes. Increase the oven temperature to 425˚F. Drop the biscuit dough on top of the blueberries, trying to drop 8 dollups in a circle plus one in the middle. Bake uncovered for an additional 15 minutes or until biscuits are golden brown.

Serve immediately, if possible. Also sits well in the oven at low temperature. Cobbler is great with a scoop of vanilla ice cream too!

Blueberry Cobbler
Blueberry Cobbler w/Bisquick Biscuits
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