Apple Cherry Cobbler Recipe

4.5 3 5
Apple Cherry Cobbler Recipe
Apple Cherry Cobbler Recipe photo by Taste of Home
Publisher Photo

Apple Cherry Cobbler Recipe

Read Reviews
4.5 3 5
Publisher Photo
"THIS cobbler was always topped with fresh whipped cream that we skimmed from a milk pan kept cool in my uncle's pumphouse. We skimmed off that cream with a flat spoon and carried it to the kitchen to be whipped. Afterward, we could hardly wait for dessert to be served!"
Recommended: Top 10 Cobbler Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1 egg, beaten
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1 can (21 ounces) apple pie filling
  • 1 can (21 ounces) cherry pie filling
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine, softened

Directions

In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. Pour into a greased 13-in. x 9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning. Yield: 12-16 servings.
Originally published as Apple Cherry Cobbler in Reminisce May/June 1993, p47

Nutritional Facts

1 cup: 194 calories, 4g fat (1g saturated fat), 18mg cholesterol, 104mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 2g protein.

  • 1 egg, beaten
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1 can (21 ounces) apple pie filling
  • 1 can (21 ounces) cherry pie filling
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine, softened
  1. In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. Pour into a greased 13-in. x 9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning. Yield: 12-16 servings.
Originally published as Apple Cherry Cobbler in Reminisce May/June 1993, p47

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Reviews forApple Cherry Cobbler

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MY REVIEW
wunsagin User ID: 791731 201774
Reviewed Nov. 17, 2011 Edited Jan. 30, 2015

"I have been making this recipe for almost 20yrs, it is my husband's favorite. I always had trouble with the topping so I finally substituted dry yellow cake mix sprinkled over the top and then drizzle 1 stick of melted butter/margarine."

MY REVIEW
linsvin User ID: 1584655 17259
Reviewed May. 14, 2009

"Put together very quickly, I LOVE that! It's a KEEPER!"

MY REVIEW
mother of 3 User ID: 1726536 41067
Reviewed Feb. 8, 2009

"I substituted lite cherry pie filling and the result was very well received by 10 relatives. My two granddaughters, almost 4 and almost 2, thought it was delicious! Served it with vanilla ice cream & whipped cream."

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