Heres The Fresh Cherry Cobbler Recipes

FRESH CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

HERE'S THE "FRESH CHERRY COBBLER"

Steps:

• 1. Preheat oven to 350 dF. (to 375 dF depending on oven) Melt butter in 9×13 casserole dish in oven (or microwave, then pour into pan-if not microwaveably), until completely melted (about 5-min`s in oven). Combine 1 cup flour, 1 cup sugar & baking powder in small bowl, mix well. Add milk and stir until combined, then pour flour-milk mixture over melted butter in casserole dish. Mix cherries, 3/4 sugar (splenda), and 1 T flour in bowl together. Pour cherry mixture over flour/milk mixture in the casserole dish evenly, (do not stir, just swirl a knife lightly through it). Bake 40-50 minutes, until golden brown. Serve warm, room temp or chilled ....it's good either way. Good also served with ice cream or whipped cream. P.S. crust will rise to the top while baking.

CHERRY COBBLER WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees.
• In a medium baking dish, add the fresh or frozen cherries. If cherries are frozen they do not have to be thawed. Set aside.
• In a mixing bowl, add the dry cake mix. Pour in the melted butter and mix together with a fork until crumbly.
• Sprinkle the cake mix mixture evenly over the top of the cherries.
• Bake at 350 degrees for 35-40 minutes or until top of crumble is golden brown.
• Remove from oven and let cool slightly before serving. Serve warm over vanilla ice cream. Refrigerate or freeze any leftovers.

CHERRY COBBLER

Steps:

• Preheat oven to 350°F.
• In a large bowl, gently stir together all filling ingredients (make sure you read the notes regarding fresh vs frozen cherries). Transfer to an 8x8 baking pan and spread into an even layer.
• In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract, almond extract, and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
• Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the cherries. Bake for 30-45 minutes, until the cherries are bubbling around the edges and the topping is light golden brown. Place the pan on a wire rack to cool for about 20 minutes. The juices will thicken up a bit as it cools.