Have you heard of “Magic Crust” pies? We made one way back when and it was pretty amazing to dump everything into the pie tin and have the crust magically apprear along the edges and under the pie. This Magic Crust Cherry Cobbler is a bit like that magic crust pie – in reverse. Instead of forming the bottom crust, it forms the cobbler topping. Pretty cool, right?
All you do is add the cobbler into the pan in layers. First the melted butter.
Next, add the sweet batter right on top of the butter. No need to even smooth it out edge to edge. Let the cobbler do the work for you.
Lastly, add the cherries (or other fruit) right on top. I’m using a large can of cherries but you can use fresh, pitted, cherries or other fruit which have been cooked slightly in a simple syrup to soften them up a bit.
When this cherry cobbler goes into the oven, that’s when the magic happens. This is by far one of the easiest recipes I’ve made for cherry cobbler. It’s moved to the top of quick and easy family favorites for sure.
I’ll be trying this again over the summer with some other fruit. My daughter loves blueberries – and cobbler! Peach Cobbler would be a welcome addition to any backyard barbecue or cook-out. No one will ever know you only spent 3 minutes assembling it.
It’s so very tasty, you must try it!
Magic Crust Cherry Cobbler
Yield 8 servings
Magic Crust Cherry Cobbler is easy to make and assembles in under 5 minutes plus baking time. Great for potlucks and family gatherings - or anytime.
- 1/4 cup (1/2 STick) butter, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 tsp salt, just a pinch)
- 1 cup milk
- 1 (30 oz.) can cherry pie filling
- Pre-heat oven to 350 degrees F. Melt butter in the bottom of a 2.5 quart baking dish.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, and milk. Whisk until combined - it may still be a little lumpy.
- Pour sweet batter over the butter in baking dish. Do not stir.
- Pour cherry pie filling over the batter. Do not stir.
- Bake 45 to 50 minutes, or until crust is golden brown. Let stand 5 minutes before serving.
- Serve with a scoop of vanilla ice cream or some whipped topping. Enjoy.
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