Using the leftovers from our big turkey dinner on Sunday, last night I threw together a simple turkey pot pie for our main meal. When my Dad asked what I’d be making for dessert, I walked over to the pantry and took a quick look on the shelves to see what we had on hand. And well, the only thing that stuck out was a can of cherry pie filling.
What can you make with a can of cherry pie filling you ask? A cherry cobbler! In like 2 minutes flat. Well, you can prepare it and pop it in the oven in 2 minutes flat… It will actually take another hour or so to bake. 😉
But man oh man did it taste good! Like good to the last crumb. The HH is already requesting I make it again this Thanksgiving it was so tasty. So if you are looking for an EASY PEASY, no fuss recipe to add to your holiday dessert line up, this recipe for cherry cobbler will fit the bill.
Easy Cherry Cobbler Recipe with Canned Cherry Pie Filling
Description
What can you make with a can of cherry pie filling you ask? A cherry cobbler! In like 2 minutes flat. Well, you can prepare it and pop it in the oven in 2 minutes flat… It will actually take another hour or so to bake.
Ingredients
1/4 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 can cherry pie filling
Instructions
Preheat oven to 350 degrees. Place butter in a 9×9 inch baking dish and set on oven rack to melt. Remove the baking dish from the oven as soon as butter has melted.
In a medium bowl, mix together the flour, sugar, and baking powder. Stir in milk and then pour the flour mixture into the baking dish with melted butter. DO NOT STIR.
Next, pour cherry pie filling evenly into pan. DO NOT STIR.
Bake cherry cobbler for 50 to 60 minutes, until the sides pull away from the edges of the pan and the cake is golden brown.
Serve warm with a scoop of vanilla ice cream.
Alice says
1 cup is a lot of sugar. How sweet was it? Could I reduce that to 1/2 cup or 1/4 cup?
Mavis Butterfield says
I’m sure you could, but I’ve only ever made it with 1 cup of sugar.
Juanita says
Thank you why mess w a good thing if you want tart go w rhubarb
sue ellen olin says
I agree ! One cup of sugar is way too much ! Using 1/3 cup works for me.
Sue says
Wow! That looks delicious! I will make this for my family today!
Carol says
What size can of cherries? There are two sizes out there.
Mavis Butterfield says
I used a 21 ounce can
Susan from ENC says
This is basically my mama’s cobbler recipe, and the only one I ever use! You can just use self rising flour, and I use 1 whole stick of butter melted in the pan, so that the edges come out crispy/chewy and buttery! You can use any fruit, between 1-2 cups, and adjust the sugar as needed. Apples with cinnamon added are good; blueberries are great. I never thought to use canned pie filling, but now that I’ve seen it, I’m heading to the kitchen to make it right now It was so nice to see the recipe I used on your blog!
Lauralli says
This is how I make it too! My favorite is made with frozen sweetened strawberries! Serve warm with a scoop of ice cream on top!!
Bellen says
My mama’s recipe too. I also make it with canned peach pie filling with a touch of cinnamon – delicious.
KarenDonoho says
Very similar to my mother’s recipe, too. I’ve also modified the original. I use a 1/2 cup more flour, whole stick of butter, and for a cherry cobbler, a can EACH of sweet, and tart cherries. I drain and rinse them, so I don’t add more sweetness. My husband and I love it.
Heidi says
I bet this would be yummy with blueberries or peaches too. I’m also wondering a bit about the sweetness.
karen griffin says
This recipe is our fav with fresh peaches ( about a 1/2 cup to make juice) I use a 9 x 13 dish and sub one stick of butter. Same temp and cook 30 to 40 min or until lightly browned. Delish
Carrie Council says
My aunt always gives us jars of pear and fig preserves at Christmas. I think I’ll try this cobbler recipe with some!
Bea says
I have made your Upside Down Pear-Gingerbread Cake twice in the last week. Oh my goodness – what a fabulous recipe. The pears make the gingerbread so moist, and the fall spices make it so fragrant and ice cream enhances the flavors. Have you ever made it using peaches, or plums? Thanks for posting recipes you have made!
FYI, your contact page still has the WA address on it.
mary mcmahon says
Mavis, has anyone checked in about the apple pie jam? I made it and it is so runny that I’m using it for sauce on ice cream. But I want to make the bars. I will try less water w/ the apples but had already cut down on that. Any hints would be appreciated. Mary in Cincinnati
Gee says
Well, I don’t play a chef on TV, but I suspect it’s runny because your type of apples were more moist, which makes a difference with jams and jellies. I adjust the water depending on the type of apple.
Candy C. says
Whoa..too much sugar Mavis..the filling already has a ton of sugar. Just my opinion. Enjoy it.
Kara says
My sweet tooth and I agree that it looks just about perfect!
Melissa M. says
I use this recipe, but with canned peach slices (I like the kind packed in heavy syrup best for this recipe)
Wendy Clark says
Okay, this sounds super-yummy and sounds similar to a recipe I have. You use blueberries and drained crushed pineapple. I bet you could use blackberries also.
Mavis Butterfield says
Oh my goodness that sounds good!!!
Juanita says
Mmmmm nice touch thank you
Cheryl says
I made this tonight and it was great! But I had a pool of butter in the middle…did I do something wrong? Can you put in 2 cans of Cherry Pie Filling?
Janet Whitten says
I have always made this with 1 stick of butter and its more than fabulous.
D Rob says
Could you substitute buttermilk for the milk? I have done this with other rolled-crust cobblers and it adds a layer of richness to the flavor of the crust. What would buttermilk do to a pudding style crust like this?
Mavis Butterfield says
I bet it would be good! Give it a try and let us know. 🙂
Mandy says
Made this today – effortless bliss! Wish I could post the picture of my end result.
Gayle says
My husband just made this last week..we use buttermilk..
Kelley Mathews says
Love this, I reduce the sugar depending on the fruit and increase butter to 1/2 cup. So yummy
Helen says
This is the best cherry cobbler I’ve ever had!!! My husband loves it too. I made it a week ago and now he wants me to make it again! It’s so easy to make.
★★★★★
Lori says
I made this for dessert tonight – followed the recipe as stated and it was very very good. Served with vanilla ice cream and everyone enjoyed it. Thanks for the recipe!
★★★★★
FSW says
I made this with buttermilk, and 1 cup of sugar did not taste overly sweet to me. It was cakey textured and delicious.
★★★★★
Mandy says
I have made this several times. It is a winner. Too many people judge before they even try or change the recipe and then complain about the outcome. I deviate in one way from the recipe and that is add a little allspice or cinnamon to the dry mix. One time, just for kicks, I added a little almond extract to the cherry filling which was really yummy. Thanks for this recipe – it’s on my bookmarks.
★★★★★
Jan says
I didn’t know that if I hit 3xor 2x’s that it was quantity. You should let everyone know that if you double or triple the recipe that you triple the size of the pan. Some recipes enlarge the size your looking at. I was sort of disappointed that i didn’t know.
★★★★★