Have you tried the dump cake version? I like it as well as the other ones. You can use just cherry pie filling or you can combine it with another fruit like pineapple, blueberries, raspberries etc. Just dump fruit in your pan then dump your dry white or yellow cake mix on top, slice a stick of butter and spread the pats across the top, I sprinkle a handful of brown sugar on the top. 350 for around 40 minutes or so. Lots of recipes online.

We love Louisiana Fish Fry Cobbler Mix. It's a very sweet batter so we prefer it with tarter fruits over very sweet syrupy ones. When I use cherry pie filling I leave some of the sugary goop part in the can and try to use mostly the actual fruit part.

Use Trader Joe's Morello Cherries that come in a jar. You'll get a lot more cherries than the canned filling and it's only $2.50 for a 24 oz. jar. I use two jars for a pie. I strain the light syrup off and boil it down to half to concentrate the flavor, then sweeten it because the cherries are tart and thicken it with cornstarch.

Just top the pie filling with your favorite cobbler mix. I use the Bisquick shortcake recipe with a bit more added sugar.

But I usually do the pie filling with the cake mix topping (ie. the dump cake), however I use melted butter and sprinkle with chopped walnuts. Serve warm with vanilla ice cream or whipped cream. My daughter's favorite dessert!

Sorry, but having the batter on the bottom is not a cobbler in my book! That is a buckle. Proper cobblers ony have the batter/pastry/dumplings as a topping.

Thank for posting this, Glenda. I am copying and pasting into a word document. I love cherry cobbler and this recipe doesn't make a huge amount of cobbler.

gardengal48 (PNW Z8/9) The batter rises to the top when you bake it. Trust me. Tried and tried and true recipe.

Cooks Illustrated did its normal iterative testing review of ingredients and recommends the Trader Joes Morello cherries that Toby mentions. They found that the trouble with many recipes was that the cherry flavor was lacking because the fruit was overcooked. Cooked once before canning, then a second time with a long interval in the oven, were the culprits.

Its recipe involves separately baking a type of sweetened flour-biscuit concoction made with buttermilk as the first step. Another step is to drain the cherries from the liquid and reduce the liquid with wine and afterwards add a small bit of almond extract. Then it all gets assembled in a pan for a 10 minutes warm up, with the cherries and reduced liquid on the bottom and the biscuits on top. I haven't tried it but it sounds not too complicated with a good result.

glenda, I've done similar and the batter does NOT rise fully to the top.......more interspersed into the fruit mix with just a bit here and there on the top to get crispy and browned.

I do the "batter on the bottom" method. Have for 30+ years. Above is my most recent Huckleberry Cobbler. I use a deep dish pie pan or cast iron skillet. Batter rises to the top!

In this area if you mention cobbler you are talking about fruit baked in a pan normally square or rectangular with a pie crust topping and no bottom crust. What posters are mentioning above are called a buckle or even a surprise cake after the Bisquick/Jiffy things where a light batter and something, fruit, seasoned ground meat, or other thing then baked.

I just put a crumb topping over the cherries and its fine.

Basic fruit cobbler

Basic fruit cobbler

• 1/2 cup butter 1 stick
• 1 cup self-rising flour
• 1 cup sugar
• 2/3 cup milk
• 2 cups pie filling canned fruit with syrup, or sweetened fresh fruit

• Preheat oven to 350 degrees.
• Melt butter in a baking dish.
• Mix together flour, sugar and milk and pour over melted butter. Do not stir.
• Pour pie filling, canned fruit with syrup or sweetened fresh fruit over other ingredients.
• Do not stir as batter will bubble up through filling to create a cobbler crust.
• Remove from oven and serve with a scoop of ice cream.

Glenda I think I will use your first recipe because I have flour and baking powder but no self rising flour. Waiting on the pie filling to get delivered.