You know the kind of dessert that is so delicious and comforting that you can almost taste a slice of your childhood? This cherry cobbler recipe is exactly that for me. I know some of you might be scandalized and think it dreadful to use canned cherry filling, but this was completely done on purpose ! My mom used to make cherry pies with this stuff and I wanted to reproduce both the taste and the feeling. However, you know me, in a second version, I could not resist trying to create the cherry filing from scratch to see if the taste was so different. It is, but in a good way (Yay!) and it’s quite simple to do. Delightful, albeit a bit more labour intensive.
Either way, I promise that both versions are going to be a success with your family and guests!
Should you prefer making your own filling, here is the recipe:
- 6 1/2 cups sweet cherries (thawed with juice)
- 1/8 teaspoon salt
- 1/2 cup sugar
- 4-5 tablespoons cornstarch (depending on how thick you like your filling)
- 2 tablespoons lemon juice
Reserve about 1/2 cup juice and mix the cornstarch in it. Stirring constantly, mix sugar with cherries and juices and cook till bubbling. Add the reserved juice/cornstarch mixture and stir to mix. Cook until thickened (about 5 minutes). Let it cool before using. You can also put it in an airtight container and freeze until ready to use.
My favourite way to serve the cobbler is still warm with a big scoop of vanilla ice cream, slowly melting on top! Yum!!!
- - 3 tbsp unsalted butter
- - 1 cup all purpose flour
- - 1/2 cup sugar
- - 1 tsp baking powder
- - 1/8 tsp salt
- - 1 cup milk ( I used regular milk but you can also use almond or soy milk)
- - 1 whole can of cherry pie filling (or 2 cups of homemade filling as per the recipe in my blogpost)
- Preheat oven to 350 degrees. In a medium bowl, mix together the flour, sugar, and baking powder. Stir in milk and blend with a whisk.
- Place butter in a 9×9 inch round baking dish and set on oven rack to melt. Once melted, remove from oven and then pour the flour mixture into the baking dish with melted butter, WITHOUT STIRRING.
- Then pour cherry pie filling evenly into pan. AGAIN, WITHOUT STIRRING.
- Bake cherry cobbler about 45 minutes, until the cake is golden brown.