Cherry Cobbler Bars Recipe
Cherry Cobbler Bars Recipe photo by Taste of Home

Cherry Cobbler Bars Recipe

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Craving an oven-fresh fruit cobbler? This cheery twist on the classic treat is old-fashioned comfort food at its finest. The cherries peeking out of the topping make it a pretty addition to a holiday spread. Feel free to use any flavor pie filling to suit your taste. —Mary Boge, Red Boiling Springs, Tennessee
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 24 servings


  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 eggs
  • 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
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/8 teaspoon vanilla extract

Nutritional Facts

1 bar: 231 calories, 9g fat (5g saturated fat), 55mg cholesterol, 120mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to creamed mixture.
  2. Spread 3 cups batter into an ungreased 15x10x1-in. baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top.
  3. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine confectioners' sugar, milk and vanilla; stir until smooth. Drizzle over bars. Yield: 2 dozen.
Originally published as Cherry Cobbler Bars in Taste of Home Christmas Annual Annual 2013, p89

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Reviewed May. 28, 2016

"i cheated big time... I used 2 bagged cobbler mixes and well I think it turned out better by using the cobbler mix - next time I will use a already made crust for top and bottom! the recipe here was good... but just too doughy and wouldn't get dcooked on the bottom... I done everything for this recipe says... just wouldn't get cooked on bottom!"

Reviewed Mar. 5, 2015

"Question ??? Why couldn't you use crossiant dough , just smooth out , where you take it apart. It would be a tender & flaky crust..It would probably take 2 cans,for that size baking pan..I think I just might try it this way."

Reviewed Jan. 14, 2015

"made for a church bible study. Everyone liked the taste of the cobbler. Will make again."

Reviewed Jun. 13, 2014

"Not what I expected. Followed all directions carefully and baked as directed but the bottom batter is soggy, as if it did not bake. I have never made a cobbler before-is this how it should be?"

Reviewed May. 11, 2014

"My family loved these!!!!!!! LOVE"

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