We’re not sure if it’s the heart healthy ingredients in cherries, the color red for February, or that our bodies knew that today is National Cherry Pie, but something sparked a craving! And there’s only one thing to do when it’s Saturday! We’re cheatin and treatin with Cherry Pie Cobbler Bars. Grab your oven mit and join in the celebration!
Cherry Pie Cobbler Bars
1 cup butter, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 can (21 ounces) cherry pie filling
1/2 cup powdered sugar
1 tablespoon almond milk
1/8 teaspoon vanilla extract
Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, beat well. Stir in vanilla. Combine flour, baking powder and salt. Mix into creamed mixture.
Spread 3 cups batter into an ungreased baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine powdered sugar, milk and vanilla. Stir until smooth. Drizzle over bars. Top with whipped cream and ice cream if desired.
*recipe inspired by Taste of Home
We love it when two of our favorite days, Saturday and birthdays, collide on the same day. It gives us twice the excuse to bake up something special. Today is Tina’s husband’s birthday. Unlike us, he prefers fruity desserts over chocolatey ones. Since today is his day we decided to treat him to a warm cherry cobbler, one of his favorites! Happy Birthday Hubby!
1 Stick Butter
1 pkg. white or yellow cake mix (dry)
2 cans cherry or blueberry pie filling.
1 cup chopped walnuts or pecans or almonds
Cut 1/2 cup butter (room temperature) into 1 pkg. dry cake mix. Reserve 1/2 of this mixture. Pat the remaining mixture lightly into oblong 13×9 greased glass baking pan. Spread 1 or 2 cans of pie filling over the crumbs mixture. Squeeze remaining crumb mixture firmly in palm of hand, to form pea sized chunks, & Sprinkle over the top of the pie filling. Bake 35-45 minutes at 350 degrees, or until golden brown on the top & the bottom. Make sure that the bottom is also golden brown. Serve warm with Cool Whip.
Surely we’re not alone when we say the inventor of streusel crumb topping is a GENIUS! You don’t have to be an expert to whip up a batch and add on top of cherry pie filling to make Cherry Crisp, this Saturday’s sweet treat. Simple and delicious – the perfect combination!
1 (21 ounce) can cherry pie filling
3/4 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup old fashioned oatmeal
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
1 Spread pie filling into a greased 9-inch square baking dish (or individual ceramic pie pans like we did).
2 Combine the next six ingredients in a bowl.
3 Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
4 Bake at 375 degrees for 35-40 minutes or until golden brown.
5 Top with ice cream and whipped cream and dig in!
*recipe adapted from Food.com