Easy 3-Ingredient Cherry Cobbler

 

I saw this Easy 3-Ingredient Cherry Cobbler Recipe on Pinterest the other day and I was instantly intrigued.  Three ingredients?  Cherry Cobbler?  How does that work?

I just had to check it out.  I found the recipe on a blog called The Cards We Drew.  I was intrigued. Such a simple dessert, with such a short ingredients list.  A bit of a cheat, perhaps, but would it be worth it to try it out and compromise my ideals?

 

I couldn't see how it was possible that only these three ingredients could combine to make such a tasty dessert.  A tin of cherry pie filling, a dry cake mix, and a stick of butter.   How does this even begin to work?  I wondered that the topping might come out dry or powdery.

But amazingly it does not.  Like magic it seems to absorb something from the cherry pie filling, and then the butter melting no top that causes it to create a really buttery, sweet, moreishly delicious cobbler topping!  The filling bubbles up, the butter melts down and, in the process, creates something beautiful.

I was also worried that it might be too sweet. It was not.  Color me amazed and a convert to this cheat dessert.  Where has it been all my life.  I can't wait to make it the next time my family comes over for a visit! I just know they will love it!

 

WHAT YOU NEED TO MAKE EASY 3-INGREDIENT CHERRY COBBLER

Just a few simple store cupboard ingredients.  No fuss. No muss.

• 1 (21 ounce/595g) tin of cherry pie filling
• 1 two-layer vanilla cake mix
• 1/2 cup (115g) cold butter (1 stick)

 

There is not a lot of explanation needed really.  In the U.K. Princes makes fruit filling. I think it comes in cherry and apple if I recall correctly.  It is near the baking ingredients, or at least that is where I always found it.  Next to the tinned fruit.

It is also found in the baking ingredients section in our supermarkets here in Canada as well. The original recipe had said a large tin of cherry pie filling. I have only ever seen the one size. If you wanted to double up on the filling so that you have a thicker layer of it, I am sure that would also work well.

I just used salted butter. As I have said before, its pretty much the only kind I keep in the house.

 

HOW TO MAKE EASY 3-INGREDIENT CHERRY COBBLER

You won't believe how really easy this is to make. I was surprised at how simple it was and how delicious the results were!

Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish. Empty the tin of cherry pie filling into the baking dish. Spread it out evenly.

Sprinkle the cake mix over the top evenly. (To be honest, I only used half  of the box of cake mix and that was enough for me.)

Cut the cold butter into thin pats and place them, evenly spaced, over the top of the cake mix to cover.

Bake in the preheated oven for 30 to 45 minutes, until bubbling and golden brown.

This is delicious served warm, spooned into bowls with either whipped cream or vanilla ice cream on top. Store any leftovers in the refrigerator and use up within 3 to 4 days maximum.

 

After making this I started thinking about all of the delicious combinations a person could come up with. You could use a lemon cake mix instead of a vanilla. This would be especially good with a tin of blueberry filling.

A spice cake mix would work wonderfully with apple pie filling, or even peach.

You could pair a chocolate or a devil's food cake mix with the cherry filling and have a sort of a black forest cherry cobbler.  There is no end to the delicious combinations a person could come up with!

I wonder how it would end up if you used a tin of pumpkin pie filling (not the pureed pumpkin) and then topped it with a butter pecan cake mix or a spice cake mix????  Sounds really lush don't you think?

 

I will be honest and say I was really surprised at how tasty this actually was!  For using a few store cupboard ingredients, this went together simply and ended up being really delicious!  I think it is something my whole family will enjoy, and I will be making it for dessert the next time they come over for a meal.

Simple to make, using very few ingredients, and store cupboard ingredients at that, no fuss, no muss, this is going to now be a popular recipe in my repertoire of simple and family friendly desserts.  

I think it would also work very well with other fruit fillings, such as apple, blueberry, or strawberry rhubarb!  Peach as well!

 

Are you looking for some family friendly, simple and easy desserts that would work well over the holidays?  Look no further.  Here are a few more that we really enjoy!

SALTED CARAMEL PAVLOVA - I think Pavlova's have to be one of the easiest desserts going! This one is no exception. Its incredibly lush and rich and delicious. With its crisp meringue base with that lovely soft mallow-like insides, topped with billowing whipped cream and a mix of caramel and chocolate drizzles as well as caramelized almonds, this simple dessert elicits oohs and aahs every time I serve it! 

VANILLA SAUCED BREAD PUDDING - This is a delicious pudding.  Its studded with plenty of fruit and nuts. Included is the recipe for a deliciously rich vanilla sauce which you spoon over when serving. Recipe can be doubled easily.  

Yield: 4 - 6 servings

Author: Marie Rayner

Easy 3-Ingredient Cherry Cobbler

Prep time: 9 MinCook time: 45 MinTotal time: 54 Min

No dessert could be simpler than this. If you always have tinned pie filling in the cupboard and a vanilla cake mix, you are never very far from having a delicious, family friendly dessert on tap. It also makes a great dessert to put together at the last minute for unexpected compay!

Ingredients

• 1 (21 ounce/595g) tin of cherry pie filling
• 1 two-layer vanilla cake mix
• 1/2 cup (115g) cold butter (1 stick)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish.
2. Empty the tin of cherry pie filling into the baking dish. Spread it out evenly.
3. Sprinkle the cake mix over the top evenly. (To be honest, I only ever use half the box of cake mix and that is enough for me.)
4. Cut the cold butter into thin pats and place them, evenly spaced, over the top of the cake mix to cover.
5. Bake in the preheated oven for 30 to 45 minutes, until bubbling and golden brown.
6. This is delicious served warm, spooned into bowls with either whipped cream or vanilla ice cream on top.
7. Store any leftovers in the refrigerator and use up within 3 to 4 days maximum.

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