Best Cherry Cinnamon Cobbler Recipes

CINNAMON ROLL CHERRY COBBLER

Steps:

• Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish. , In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. , Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14x10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top. , Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling. , Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.

CINNAMON CHERRY COBBLER

Steps:

• Preheat oven to 375°. Spread pie filling into a greased 8-in. square baking dish. Separate cinnamon rolls; reserve icing. Place rolls in baking dish, cinnamon side up. Bake 15-20 minutes or until rolls are golden and filling is bubbly. Spread icing over rolls. Serve warm.

CINNAMON ROLL CHERRY COBBLER

Steps:

• 1. Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish.
• 2. In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
• 3. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14-in. x 10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
• 4. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
• 5. Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.

CHERRY CINNAMON COBBLER

Steps:

• Filling: Combine the sugar, candies, cornstarch, water and cherry juice in a saucepan.
• Cook over medium heat until thickened.
• Stir in the cherries.
• Pour into a 8x8 baking dish.
• Cinnamon Rounds: Sift the flour with the baking powder, and salt into a mixing bowl.
• Add 3 tablespoons brown sugar and pecans.
• Cut in the shortening until the particles are fine.
• Combine the egg and milk; add to the flour mixture until moistened, adding a few drops of milk if necessary.
• Roll out on a floured surface to a 14x12 rectangle, brush with butter.
• Combine 3 tablespoons brown sugar and cinnamon; sprinkle over dough.
• Roll up, starting with the 12-inch side.
• Cut into 3/4 inch slices. Place on the cherry filling.
• Bake at 400 degrees for 25 to 30 minutes.
• Glaze if desired.

CINNAMON ROLL CHERRY COBBLER

Steps:

• Drain cherries, reserving juice; set cherries aside.
• In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8 inch square baking dish.
• In a bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt.
• Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
• Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14 inch x 10 inch rectangle.
• Spread with butter; sprinkle with pecans.
• Combine cinnamon and remaining brown sugar; sprinkle over top.
• Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
• Bake at 400* for 25-30 minutes or until golden brown. Cool 10 minutes.
• Combine glaze ingredients; drizzle over cobbler.

CHERRY CINNAMON COBBLER

Steps:

• Drain cherries, reserving juice. In a saucepan, combine sugar, candies and cornstarch. Stir in water and juice. Cook over medium heat, stirring occasionally, until thickened. Stir in cherries. Pour into an 8-in. square baking pan; set aside. , In a bowl, combine flour, baking powder, salt, 3 tablespoons brown sugar and nuts. Cut in shortening until crumbly. Add egg and milk; mix until dry ingredients are moistened (add a few drops more milk if necessary). , Roll out dough; brush with butter. Combine cinnamon and remaining brown sugar; sprinkle over dough. Roll up; cut into 16 slices. Lay slices over cherry filling. Bake at 400° for 35-30 minutes. Serve warm.

CHERRY CINNAMON COBBLER

Steps:

• Spread pie filling into a greased 8-inch square baking dish.
• Set aside icing from cinnamon rolls.
• Arrange rolls around edge of baking dish.
• Bake at 400° for 15 minutes.
• Cover and bake 10 minutes longer or until golden brown.
• Spread icing over rolls.
• Serve warm.
• (Recipe courtesy: Taste of Home's Quick Cooking Magazine).