14 Reviews of Crock Pot Cherry Cobbler

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.

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.

From: Sydney Mike

On Aug 1, 2008

This is a wonderful cobbler, & so easy to prepare! I did use the optional cherry liqueur as well as the toasted almonds, & I think both those ingredients added a lot to this great dish! I served it topped with frozen vanilla yogurt! Certainly a recipe to keep around! [Tagged, made & reviewed in Zaar Stars Tag Game]

From: Get out of my kitchen

On Aug 2, 2008

Yuuummy and easy to things I love the most! I used and extra can of cherries cuz it seemed like the cake got pretty thick. I added some oats to the cake which I think gave it more of a cobbler feel. Glad I did it was perfect! Thanks!

From: MissLinguist

On Oct 17, 2007

This was my first attempt at making something cake-like in a crock pot. I'm living in China, without an oven, so I think recipes like this will be useful. I wasn't sure how it would turn out, simply because, well, it's a crock pot. I don't have pie filling, so I used apples, with a little sugar and cinnamon. I used olive oil instead of melted butter, since butter is really expensive here. I cooked it on high for 1 1/2 hrs. The resulting flavor was very light, and the cobbler was like cake, and the house smelled just like autumn in the States. Thanks!

From: Starfire (aka Wendy)

On Dec 19, 2007

This works great for people that have issues with blood sugar issues. I used wilderness sugar free with splenda (Cherries). Then for the brown sugar used the Splenda blend. Worked out nicely.

From: BeansnRice

On Nov 14, 2005

I used a slightly larger crockpot so I figure this is why I didn't have enough better to completely cover the cherries. I think the batter needed a little more liquid - it was kind of thick and hard to spread. The crust didn't turn out as "crispy" as I had hoped but it was still pretty good.

From: crunchymomof2

On Dec 31, 2007

Soooo delicious. My family gobbled it up. I didn't use it in the crock pot because the ice storm knocked the power out. I baked it & it turned out heavenly.

From: KelBel

On Mar 21, 2006

This was very simple to make. The topping was dense but not too sweet. Added amaretto liquor to both the cherries and topping. Sprinkled sliced almonds on top. Good served warm with vanilla ice cream.

From: CaliforniaJan

On Sep 17, 2008

This is good and quick way to make a cobbler. I used a lite cherry pie filling and it was great. I have a big crockpot so my layer of cherry filling was thin, so next time I'll use two cans.