- 5 TBSP cold butter, cut into small cubes
- ⅓ c. brown sugar
- 1 tsp. cinnamon
- ½ c. flour
- ½ c. chopped pecans or walnuts (optional)
- 2 cups of cherry pie filling (See previous post for Cherry Pie Filling recipe.)
- Heat oven to 375 degrees.
- Lightly spray 4-6 ramekins with cooking spray. Divide filling among ramekins.
- Combine topping ingredients and sprinkle over cherries.
- Put ramekins in the oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until browned and bubbly.
(See previous post for Cherry Pie Filling recipe.)
Tip #1: Don’t have a ramekin? You can put your filling in a 9″ cake pan or 8×8″ square pan. Use entire cobbler topping within the one baking pan.
Tip #2: When combining cobbler topping ingredients, mix with a fork or pastry cutter.
Tip #3: Don’t have or care for cherry pie filling? No worries, you can swap with a can of apple or any flavor of pie filling! However, I highly recommend making your own filling vs. from the can!
Fun Memory: The first dessert I wanted to make with my Cherry Pie Filling was a Cobbler. I couldn’t wait to dunk my spoon in this dish when it came out of the oven. Both my husband and I enjoyed every bite of this dessert. I believe I even ate two in one night because it was so delicious! Highly recommend eating slighly warm with a scoop of vanilla bean ice cream!