Best Cherry Streusel Cobbler Recipes

CHERRY COBBLER II

Cherry Cobbler II image

This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.

Provided by Jan Lester

Categories Desserts Cobbler Recipes Cherry Cobbler Recipes

Yield 12

Number Of Ingredients 6

Ingredients

½ cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 (21 ounce) can cherry pie filling

Steps:

Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g

CHERRY STREUSEL SLAB PIE

Cherry Streusel Slab Pie image

This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic.

Categories Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup cold unsalted butter, cubed
2 lb frozen sweet and tart cherries (about 6 cups)
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup cornstarch

Steps:

Heat oven to 375°F.
Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 65 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 35 g, TransFat 0 g

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