Best Low Fat Cherry Cobbler Recipes

CHERRY COBBLER RECIPE WITH PIE FILLING

Steps:

• Add butter to a 1-1/2 quart casserole dish and place into a cold oven. Preheat the oven to 350 and let butter melt.
• In a mixing bowl, add flour, sugar, and baking powder and mix well. Stir in milk until combined.
• Once butter is melted, pour batter into pan with butter. Top with dollops of cherry pie filling.
• Bake for 40-45 minutes or until brown on top.
• Let stand to cool before serving warm as is or over vanilla ice cream

HEALTHY CHERRY CRISP RECIPE

Steps:

• Preheat oven to 350F. Spray an 8x8-inch baking dish with cooking spray.
• Pit cherries (if you don't have a cherry pitter, you can always use your hands like I did!) and then measure out 3 cups. Place cherries in baking dish.
• Add flour, oats, coconut sugar, almonds, cinnamon, and salt to a medium mixing bowl, stirring until combined. Add coconut oil and use your fingers to incorporate the oil into the mixture until it's moist, crumbly, and very well combined. If your coconut oil is very hard, this will take a bit longer.
• Sprinkle topping evenly onto the cherries. Bake for 30 minutes. Cool on a rack for 15 minutes before diving in, preferably with ice cream!

ANY FRUIT FAST FAT FREE COBBLER

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

CHERRY COBBLER II

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

FAT FREE CHERRY COBBLER

Steps:

• Heat oven to 350 degrees.
• Place cherries and 1/3 of the cherry liquid in a 9 inch square pan.
• In a medium bowl mix together flour, sugar and milk.
• Pour batter over the cherries.
• Bake uncovered for 45 minutes.
• Serve warm with Cool Whip Lite or Vanilla Ice Cream, Fat Free or Frozen Vanilla Yogurt.

CHERRY-BERRY COBBLER

Steps:

• Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
• In medium bowl, stir muffin mix, milk, oil, eggs and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
• Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.

EASY CHERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or shallow 2-quart casserole with cooking spray. In large bowl, stir topping ingredients until smooth; set aside.
• In 2-quart saucepan, melt butter over medium heat. Stir in remaining fruit mixture ingredients. Cook about 2 minutes, stirring frequently, until mixture is hot. Spoon fruit mixture into dish. Pour topping evenly over fruit.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 20 minutes before serving. Serve warm with whipped topping or ice cream.

GLUTEN-FREE CHOCOLATE CHIP CHERRY COBBLER

Steps:

• Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix fruit mixture ingredients. Microwave uncovered on High about 4 minutes or until bubbly around edge; stir.
• In medium bowl, mix all topping ingredients except 1/2 teaspoon sugar with spoon until stiff dough forms. Drop dough by 6 spoonfuls (about 1/4 cup each) onto warm fruit mixture. Sprinkle 1/2 teaspoon sugar over dough.
• Bake 35 to 40 minutes or until topping is golden brown. Serve warm.

FRESH CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

CHERRY COBBLER IN THE SLOW COOKER

Steps:

• Combine cherries, 2 tablespoons sugar, lemon juice, cornstarch, and almond extract in a saucepan over low heat. Cook, stirring occasionally and crushing cherries with a spoon, for 5 to 10 minutes. Remove from the heat and pour into a slow cooker.
• Whisk flour, baking powder, and cinnamon together in a bowl. Cream 3/4 cup sugar and butter together in a separate, large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Mix in flour mixture just until incorporated. Add to the slow cooker.
• Cook on Low for 4 hours or on High for 2 hours.