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Nutrition Facts
Serving Size 1 (177g) Recipe makes 6 servings
Calories 304
Calories from Fat 78		(25%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 216mg		9%
Potassium 160mg		4%
Total Carbohydrate 53.3g		17%
	Dietary Fiber 1.2g	4%
	Sugars 8.4g
Protein 3.3g		6%
detailed view... how is this calculated?

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Crock Pot Cherry Cobbler

Recipe #133293 | 1¾ hours | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Aug 12, 2005

The cobbler takes its name from the biscuit dough crust on top - it is rough looking or 'cobbled'. The Dictionary of Americanisms traces the first instance of the word cobbler (as it applies to a pie dish) in print to 1859: "Cobbler...a sort of pie, baked in a pot lined with dough of great thickness, upon which fruit is placed." This is a C21st version of the cobbler, adapted from Betty Crocker's 'Slow Cooker Cookbook'. A delicious cobbler which you can make in minutes and have ready just when you need it without heating up the kitchen, or having to check it in the oven when you're preparing or enjoying your main course. Using your crock pot for desserts is a fabulous way to simplify meal preparation, particularly when you have guests. This recipe can easily be varied to make other cobblers: using berries, peaches or apples, or by combining perhaps raspberries and strawberries or apples and peaches.

SERVES 6 (change servings and units)

Ingredients

1 (21 ounce) can cherry pie filling
1 cup flour
1/4 cup sugar, I use brown sugar but any sugar should be fine
1/4 cup unsalted butter, melted
1/2 cup milk, low-fat is fine
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1/4 teaspoon salt
1-2 teaspoon cherry flavored liqueur (optional)
1 cup slivered almond, toasted (optional)

Directions

1
Lightly grease the inside of a 31/2-quart(31/2 litre) crock pot, or spray it with cooking spray.
2
Place the pie filling into the crock pot.
3
Beat the remaining ingredients until the consistency of the batter is smooth.
4
If adding liqueur and/or slivered almonds, add these to the batter now. If the batter is a little too moist after adding the liqueur, adjust the consistency with an extra sprinkling of flour.
5
Spread the batter over the pie filling.
6
Cover and cook on high for 11/2 to 2 hours, or until a skewer pierced into the centre of the cobbler comes out clean.
7
Serve with cream, custard or ice cream.

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Featured Reviews for This Recipe

From: bmcnichol

On Nov 4, 2008

This was good and easy to make. I followed the recipe as written other then I used strawberry pie filling as hubby is not a fan of cherries. I also didn't add any of the optional ingredients. I used Splenda for the sugar as that is all I buy. We topped ours with ice cream. We enjoyed it.

0 people found this review helpful

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From: Boomette

On Sep 26, 2008

I prefer not to give rating cause I don't understand why I didn't like the topping. I love cherry cobbler made with cherry pie filling. So this part is fine for me. There is something in the topping I didn't like. Don't know what. I didn't add cherry flavored liqueur. Maybe I would have like it without the almond extract even though I like the taste of it. The batter was very thick so I added milk. I let it cook near 3 hours like Annisette suggested and it didn't turn out the same color as her photo. Thanks Bluemoon for posting. Made for Holiday tag.

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From: Annisette

On Feb 22, 2006

I love this recipe and use it a lot, so I'm glad you saved me the trouble of posting it! This makes an almost muffin-like crust (in between a cake and a bread), and it's not overly sweet. I have a wide 3.5-quart crockpot, so I DOUBLE the recipe above, and add a tsp. of vanilla extract along with the almond extract (I like the almond flavor, so I actually add a little more than the recipe calls for). I don't use the optional ingredients, but that's my personal taste. When making the batter, I just mix it by hand, making sure all the dry ingredients are well incorporated, and then spread it over the cherries. The batter will be very thick, but spread it over the cherries as best you can. I cook this in my crockpot on high for a little longer than the recipe says (about 2-3 hours) until the crust is golden and the edges start to brown. The filling will usually start to bubble on the edges of the crust as well. I'll try to post a picture so you can see how mine looks when it's done.

7 people found this review helpful

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From: Pokey in San Antonio, TX

On Mar 13, 2006

Great recipe. I recently had a house full of guests. I prepared this in advance, then turned the crock pot on a couple hours before dinner, with pulled pork cooking in the other crock pot. Could not have been easier. The cobbler was a huge hit. Thanks for posting.

3 people found this review helpful

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