Easier than Pie

After ten months of burrowing in, I’m still searching the Internet for interesting recipes to break up my day-in and day-out cooking routine. Or to be more accurate, I’m evaluating the recipes that various Web sites are sending me. That’s how I came across this strange recipe for cherry cobbler from Cooking Professionally. My first reaction was–would that work? My second was–would I risk a can of cherry pie filling to find out? While thinking about what to make for dessert on Norman’s birthday, I decided to give it a try, since cherries are his favorite fruit.

The yummy results are pictured here. Norman said the best thing about the dessert was that there were enough leftovers for several more meals.

 

The ingredients below are copied from the original recipe, but I’ve altered the directions in several places, because I could see they would not work well as written. The biggest change is in the directions for adding the milk. You must do it a little at a time, whisking, if you want a smooth mixture. A few lumps will probably remain, but they don’t affect the final product.

Easy Cherry Cobbler

1 stick butter
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 cup milk
1 21-oz can cherry pie filling

1.Preheat oven to 275 degrees F. Place butter in a 9 x 13 inch baking pan and set on a middle oven rack to melt.
2. In a medium bowl, mix together dry ingredients.
3. Slowly add milk, whisking continually until the mixture is almost smooth.
4. When butter is melted, remove pan from oven and set on a heatproof surface. Spoon the flour mixture in dollops onto the butter, but do not mix together. Then spoon the fruit in dollops into the pan. Do not stir.
5. Raise oven temperature to 350 degrees F. Return pan to oven, and bake for 50 to 60 minutes or until the edges of the cobbler are golden brown. Serve warm with ice cream or a little cream or half and half.

Tightly cover any leftovers. Cobbler will keep at room temperature for about two days.

My latest book is Christmas Miracle 1935.


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About Rebecca York

NY Times & USA Today best-seller, Rebecca York, is the author of over 150 books. She has written paranormal romantic thrillers for Berkley and romantic thrillers for Harlequin Intrigue. Her new romantic-suspense series, Decorah Security, is set at a detective agency where agents have paranormal powers or work paranormal cases. She also writes an Off-World series where each story is a science fiction romance taking place on a distant planet in the far future.  View website

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