Carolyn's Oh-So-Easy Cherry Cobbler

(7.29.23) Not sure what happened here, but I got no rise on the batter, and it was extremely “wet” with cherry juice (but that juice did taste good). I made one substitution with buttermilk because I was out of milk, but I certainly wouldn’t think that would create any issues. The batter was very thick and difficult to spread out in the pan, like there wasn’t enough, and I also think an 8” dish would work better than a 9”. It tasted OK, but certainly not what I’d expect in a cobbler.

This is wonderful. I doubled the recipe batter mixture, which is actually between a batter and a dough following the recipe. I used the larger Pyrex size pan to pour the dough into, and just opened a can of Comstock Cherry Pie Filling and poured it on top. I used 1/2 cup Keebler Graham Cracker Crumbs and added 1 T sugar to them. Poured this over the top of Cherry Pie Filling. Cooked for 20 minutes and then ran a knife through the mix to stir it up a bit. Baked total of about an hour. It came up some crispy, some gooey, and some chewy. Very Nice with just a cup of milk to drink with it. Thank you for sharing this simple work of art that so easily adapts to whatever we have on hand. LOVE IT!

Have made this twice this week! The second time, I brought the cherry juice and sugar to a low boil on the stove, for about 5 minutes then let cool for a few minutes. Worked out better, I think; kinda like a thin cherry jam. I also doubled the recipe and made in a 9"x11" pan the second time. Rave reviews!! I think it turned out better doubling and using a slightly bigger pan; more loft.

Great recipe! Easy and very good. It only took me 5 minutes to make, which is a huge plus in my book. I followed the recipe exactly and don't think it really needs any improvement upon. Will also go well with a cup of coffee for breakfast. Thanks!