Easy peasy cherry cobbler in under an hour!

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Cherry cobbler is a traditional American dessert, but who has time to prepare a whole cobbler like the professional bakers do? This version of cherry cobbler has been simplified for the average home cook, but still retains all the flavor and texture of a delicious crumbly cobbler. This dessert is sure to be a huge hit during any holiday celebrations, including Thanksgiving and the Fourth of July.
The recipe below actually calls for the crust batter to be poured in the bottom of the baking dish, followed by the cherry filling on top. This may seem backwards, but the cherries sink to the bottom and the crust forms perfectly on top during the cooking process. With a homemade cherry cobbler ready to go in under an hour, this is sure to become you and your family's new favorite dessert!
Cooktop Cove
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Easy Peasy Cherry Cobbler
6-8
10 mins
45 mins
55 mins
1 can (21 oz) cherry pie filling
¼ cup butter, melted
1 cup yellow cake mix
1 cup milk
1 cup granulated white sugar
1 teaspoon baking powder
Preheat the oven to 350°F.
Pour the melted butter in the bottom of a large baking dish. Swirl the dish to make sure the bottom is fully coated.
In a medium bowl, combine the cake mix, milk, sugar, and baking powder. Whisk together until ingredients are combined and a batter is formed.
Pour the batter over the butter in the baking dish.
Pour the cherry pie filling over the batter. Spread it evenly in the dish, but do not stir.
Place the baking dish the oven and allow to bake until the crust has risen and become golden, and the edges of the cherry filling start to bubble, about 45 mins.
Remove from the oven and allow to cool for five mins. Serve warm in individual bowls. Garnish with whipped cream or fresh chopped cherries.
Pro-tip: If you don't like cherries, this recipe can be followed with almost any other fruit: peaches, apples, or mixed berries would all be delicious.
Pro-tip: Make sure to avoid mixing the batter and cherry filling together. That will make the crust uneven while cooking.
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