Cherry Cobbler

Serves: 6-7

Ingredients

Fillings

• 2 (21 oz) cans cherry pie filling
• 1⁄2 cup light brown sugar
• 2 tbsp maple syrup
• 1 tsp vanilla
• pinch of salts

Topping

• 11⁄2 cups self-rising flour
• 2 tbsp granulated sugar
• 11⁄4 cups heavy whipping cream
• 2 tbsp butter, unsalted, melted
• 1 tbsp turbinado sugar
• non-stick spray, for greasing pan
• vanilla ice cream, for serving

Directions

1. Preheat the oven to 400°F.
2. Preheat oven to 375°F. Spray a 9” round cake pan or 9x9 baking dish with non-stick spray.
3. Stir together all filling ingredients in a medium mixing bowl. Pour into prepared pan, and set aside.
4. In a small bowl, whisk together flour and granulated sugar. Use a spoon to stir in heavy whipping cream to make a sticky dough.
5. Use two tablespoons to spoon the sticky dough into 16-18 equal dollops, adding one at a time to the top of the filling.
6. Brush the top of the cobbler with melted butter, then sprinkle with turbinado sugar.
7. Bake on the middle rack for 25-30 minutes or until the top is golden brown, and the filling is bubbling.
8. Remove from the oven, cool slightly, and serve with vanilla ice cream, if desired..

Chef Notes

Keep your oven clean by placing a foil-lined baking sheet on the bottom rack of your oven.