Friday, March 7, 2014

Quick Cherry Cobbler

***Taste & Create is a fabulous monthly blog event 
in which participants are randomly paired off 
to choose and prepare a dish from their partner's blog. 
 If you'd like to join us, please email me at 
cowgirlmin07 [at] gmail [dot] com for more information!  
We'd love to have you.**

For February's Taste & Create, I was paired with Carol from No Reason Needed.  Carol is a long-time T&C participant, so we've been paired up before.  I always enjoy seeing what's new and perusing her blog until something catches my eye.

This time I chose a recent recipe, her Cherry Cobbler.  It was super easy to put together, but only half of my family liked it.  I use "country style" cherry pie filling, which isn't as sickly sweet as regular cherry pie filling.  I debated leaving out the lemon juice for this reason, but didn't.  I wonder if leaving out the cinnamon would have made the other two like the cobbler more?  I do like that this recipe uses less sugar, and it tasted great to me and my oldest son.  But sadly I can't make it a go-to recipe if my husband and other son don't love it...perhaps I'll try it again with no cinnamon and see what happens...

If you try it, let me know what your family thinks!


Cherry Cobbler
via No Reason Needed

1/2 cup butter, melted
1 1/4 cup flour
2 teaspoons baking powder
1/2 cup sugar
1 cup milk

1 can of cherry pie filling (I prefer country style)
1 teaspoon cinnamon
1 tablespoon lemon juice

Preheat oven to 325 degrees F.  Mix together all the filling ingredients, let the cherry mixture sit while you make the batter.

In a separate bowl mix batter ingredients with a fork, and pour into a 9 x 13 glass baking dish. Carefully spoon the cherry pie filling over the batter evenly. Bake for 25 minutes at 325 degrees F, then turn heat to 350 degrees and bake for an additional 10 minutes or until golden brown on top.  The batter will rise over the top of the filling.
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