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Cherry Cobbler Bars

Total Time

Prep: 20 min. Bake: 30 min. + cooling


2 dozen

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
Cherry Cobbler Bars Recipe photo by Taste of Home


  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large eggs, room temperature
  • 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 whole milk
  • 1/8 teaspoon vanilla extract


  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.

Nutrition Facts

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

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Average Rating:
  • GoodyQueen
    Oct 24, 2016

    This dessert looks pretty, but it is a huge disappointment. The picture on here looks like they had to have used 2 cans of pie filling; one barely covered mine. The cakey part is dry and crumbly and overly sweet. Overall very disappointed I wasted my time and ingredients on this.

  • njpjean
    Jul 5, 2016

    I am these they turned out good but, the next morning they were all sticky and falling apart. How do you store these. I wanted to make them again to take to a cookout but don't wssnt them to be all mushy.

  • salisuz
    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!

  • jean748
    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.

  • funny2
    Jan 14, 2015

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

  • wshgrad63
    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?

    May 11, 2014

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

  • Joscy
    Apr 24, 2014

    Added this recipe to my RB just today! Created a separate folder for it entitled Cobbler Bars. This also would be wonderful using raspberry pie filling. Mmmmmm.

  • CherishTheseDays
    Apr 24, 2014

    Other than a couple of very, very minor differences, this is the recipe that's been in my family for years. It's a favorite of family, a favorite of visiting salesmen or pastors, and always a hit with a construction crew for a mid-morning or mid-afternoon treat. Definitely a bar that pleases everyone!