Pie Filling Cobbler is a delicious dessert that has a golden brown almond crumble on top mixed with fresh berries, with a soft and creamy pudding layer underneath. That’s what you don’t know. What you do know is that there’s nothing better than the smell of this Easy Fruit Cobbler baking in the oven…and now you can make your own!
Make this yummy cherry cobbler recipe from scratch with my easy step-by-step instructions. You’ll love the soft buttery cake, thick & sweet cherry filling, and cinnamon glaze topped with whipped cream & cherries Too often we neglect the importance of dessert. It’s the cherry on top of a cake, or an ice cream cone wrapped in chocolate and a sprinkling of sugar.
Pie Filling Cobbler
The combination of buttery, crispy, fluffy topping and sweet, syrupy peaches absolutely makes our taste buds tingle.
- Prep Time10 minutes
- Cook Time50 minutes
- Total Time1 hour
- Course Dessert
- Cuisine American
- Servings 6 servings
- Calories 447cal
- 11 x 9 baking dish
- oven adjusted to the center rack position
- large bowl
- wire whisk
- Measuring Cups & spoons
- Wooden Spoon
- rubber spatula
- ½ cup butter unsalted
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 21 ounces peach pie filling
- the oven to 350 degrees Fahrenheit.
- Bake the baking dish with the butter added to the bottom until it melts. For me, it took around 5 minutes.
- Combine the flour, sugars, cinnamon, baking soda, milk, and extract in a large bowl.
- Remove the baking dish containing the melted butter from the oven using oven mitts. Don’t mix; just pour the batter mixture into the pan.
- Spread the pie filling evenly over the batter and butter mixture using a rubber spatula.
- Bake the pan for a further 50 to 60 minutes. The peaches will be bubbling, and the crust will be a rich golden brown that is hard.
- Enjoy warm servings!
If you want to use traditional canned cling peaches, you can make your own filling using this Homemade Canned Peach Pie Filling recipe.
You can also use approximately 5 fresh, peeled peaches sliced into 1/4″ slices. Toss peaches with 3/4 cup of granulated sugar, 1 teaspoon of lemon juice, 1/8 teaspoon of salt, and 1/4 teaspoon of cinnamon.
Serving: 1serving | Calories: 447cal | Carbohydrates: 77g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 187mg | Potassium: 98mg | Fiber: 2g | Sugar: 48g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Easy Fruit Cobbler
- Prep:10 mins
- Cook:55 mins
- Total:65 mins
- Servings:8 servings
|Nutrition Facts (per serving)|
(Nutrition data is calculated using an ingredient database and is only a rough approximation.)
Add this cobbler with pie filling to your repertoire if you’re searching for a fruity, sweet dessert but don’t want to spend a lot of time peeling, coring, or slicing fruits.
Your preferred canned fruit pie filling can be used to make this fruit cobbler dish. Apple, peach, cherry, blueberry, strawberry, and strawberry rhubarb are all wonderful options, or you can combine them if you’d like.
Cherry pie filling was used to make this cobbler, which was cooked for 55 minutes. Putting the flour, sugar, baking powder, and salt in a bowl is a quick operation. Once the oven has begun to heat up, the butter is placed in the baking dish and let to melt. Bake after adding the flour and pie filling. It is that simple.
- 4 ounces butter
- 1 cup sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- Kosher salt
- 3/4 cup milk
- 1 (20-ounce) can fruit pie filing
Steps to Make It
- assemble the components.
- 350°F oven temperature. A 9-inch round baking dish or an 8-inch square baking dish with butter in it should be heated in the oven until melted.
- In a big basin, mix milk, sugar, flour, baking powder, and salt. Blend thoroughly after mixing.
- Once the butter has melted, take the baking dish out of the oven. Over butter, pour batter.
- Over the batter, spread pie filling.
- Bake for 50 to 60 minutes, or until the edges of the crust are golden brown. Even though it may appear buttery on top, the cake will really absorb the butter as it cools.
- You can double the recipe and use a 9 x 13 x 2-inch baking dish.
- Combine 1/2 cup of packed brown sugar (light or dark), 1/2 cup of all-purpose flour, and 1/4 cup of cold butter to make the streusel topping. To create crumbs, mix using a pastry blender. Include 1/4 cup of chopped walnuts or pecans. After topping the pie filling layer with the streusel, bake the pie as directed.
- Use a variety of flours, such as white whole wheat or a blend of all-purpose and whole wheat. For a softer crumb, you can alternatively combine pastry flour with all-purpose flour.
- Use 1-to-1 gluten-free all-purpose baking blend to make recipe gluten-free.
- Depending on the fruit you want to use for the cobbler, you might want to add a little cinnamon, ginger, cardamom, or nutmeg to the flour mixture.
- Use vegan shortening and plant-based milk in place of the milk and butter in this recipe to make it vegan.
How to Store and Freeze Fruit Cobbler
A covered fruit cobbler will keep for up to two days at room temperature. Fruit cobbler can be frozen as well as kept in the refrigerator for longer periods of time. Put the frozen cobbler in a 350°F oven and bake until thoroughly cooked after defrosting in the refrigerator and reheating for 15 to 20 minutes.
Cherry Cobbler Recipe
Total Time 55 minutes
Choose simplicity over old-fashioned, convoluted recipes! Making this straightforward cherry cobbler, which uses canned pie filling and topping, won’t compromise flavor in the slightest and will have the proper amount of sweetness and richness. When homemade cake and cherries are combined, they produce a dense, rich flavor that tastes great straight out of the oven or when allowed to cool and immediately served over ice cream.
Easy Holiday Desserts, Oh My!
Oh, the approaching holiday season means baking, dumping, mixing, and eating! (Can you determine which of those items is my favorite?) Currently, I tend to concentrate on making sides, but I can never say no to a crowd-pleasing, ridiculously simple dessert. I also have a lot of love for pie filling recipes.
Canned Pie Filling for the win!
Fruit is already sliced and skinned for you, leaving only the perfect sweetness! Furthermore, I am the queen of good intentions, so let me be honest. I’ll go shopping, buy fruit for a pie, and then throw it away after a week. Fruit in cans reduces waste and is available whenever I need it because I keep a variety of cans in my cupboard.
You will particularly love the simplicity if you are seeking for a dump cake-style cobbler that is easier than pie (WAY easier than pie). Let’s start working on the baking!
Cherry Cobbler with Pie Filling
This cherry cobbler recipe eliminates the process of baking, much like a dump cake recipe. Simple combining and baking results in a wonderful cobbler recipe that is as good served on its own or with vanilla ice cream. This recipe meets all the criteria: it’s quick and easy to prepare, and no one in my family voiced any complaints. You might be wondering who complains about dessert, but I can guarantee you it happens here.
- 1/4 cup, (which is equal to 4 tablespoons) of butter
- 1 cup all purpose flour
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1 cup milk
- 1 can, 21 oz, cherry pie filling
How to make Cherry Cobbler the Easy Way!
- A 1-1/2 quart casserole dish with butter added should go into a cool oven. While the pan warms up, preheat the oven to 350 degrees and let the butter melt.
- Mix thoroughly the flour, sugar, and baking powder in a mixing dish. Add the milk and mix well.
- Pour batter into pan with butter after it has melted.
- Dollop cherry pie filling on top of the dough mixture.
- Cherry cobbler should be baked for 40 to 45 minutes, or until the top is golden.
- Before serving warm, let stand to cool (for about 5 minutes).
Please share any successful modifications or if you tried this recipe and loved it in the comments section below! I enjoy hearing about your modifications, and all comments are helpful to others who might attempt this recipe.
Common Cobbler Questions
Can the pie filling be changed to a different flavor? Absolutely! There are numerous alternative delectable canned pie fillings that are suitable for this recipe and allow you to quickly adapt it to your preferred fruit. For a wide variety of flavors, use apple, peach, blueberry, or mixed berries in your dish.
What about using Bisquick or cake mix for the “cobbler” dough?
Although I haven’t tried this cherry cobbler recipe with a cake mix, I have a pretty good feeling that it would turn out just great. You should be ready to go if you just make sure the cake mix is baked (the toothpick method seems to work nicely).
IMPORTANCE OF DESSERT
1. YOU’LL STOP OBSESSING ABOUT SWEETS.
To try to eat less, restricting or designating a food as off-limits almost invariably has the opposite effect. When you promise yourself you won’t eat dessert for a week, you find that dessert is all you can think about. You’ll find that you can’t stop thinking about dessert if you’re always attempting to resist eating it. That is a significant amount of mental effort to devote to food-related thoughts. Set your thoughts free and put that energy to other uses!
2. YOU’LL CUT DOWN ON THE DESSERT BINGING.
Many of my clients tell me that while they’re “excellent” during the week at avoiding dessert, they wind up going beyond and bingeing on candy, sweets, and snacks on the weekends or in the late hours. It is unsustainable to believe that you can never have dessert because restriction breeds bingeing. Building an eating strategy around a goal that is hard to achieve over the long run will always set you up for failure. Instead, you allow for a more flexible style of eating that is healthier for your health and your sanity by allowing yourself to enjoy dessert whenever you want.
3. YOU’LL BE SATISFIED WITH LESS.
I discovered that I needed less dessert once I stopped placing a cap on how often I could have it. I no longer had to consume cookie after cookie, feeling as though that was the only opportunity I would have to indulge in sweets that week. I stopped feeling the need to keep eating after I started allowing myself to have dessert whenever I felt like it because I knew I could eat more the next day. I was able to reconnect with my body’s hunger, fullness, and contentment signals, and I discovered that most of the time, less dessert leaves me feeling satiated. The times when I believed I needed dessert after dinner every night are long gone. I’ve discovered that I don’t need chocolate as much as I thought, now that I’m tuned into what my body really wants and am aware that I can eat dessert anytime I feel like it.
4. YOU’LL DITCH THE GUILT AND SELF-LOATHING.
Guilt is bred through restriction. When you do eat sweets or snacks, you probably feel guilty afterwards, which can cause you to overeat or overdo it. This is more than just emotional; guilt can trigger your body to release stress chemicals, which increase your appetite and make you feel more peckish. When I used to only allow myself to eat sweets once per week, I would always overindulge because I thought I “deserved” it. I’d end up feeling bad and powerless as a result. In an effort to make up for a “poor” day, this guilt causes additional stress and food restriction or excessive activity, which only serves to restart the cycle of guilt, restriction, and overeating. Food consumption is not and shouldn’t be connected to guilt or shame. When you give yourself permission to have dessert anytime you want, you may do so consciously and without feeling guilty.
The bottom line is to consume real ice cream if that is what you want.