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Cherry Cobbler Bars Recipe

Cherry Cobbler Bars Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cherry Cobbler Bars

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GoodyQueen User ID: 6208519 255878
Reviewed 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 User ID: 2745443 250097
Reviewed 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 User ID: 8868466 248727
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!"

jean748 User ID: 204799 222147
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."

funny2 User ID: 6096325 217815
Reviewed Jan. 14, 2015

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

wshgrad63 User ID: 7847758 103096
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?"

RUBYINMAN726 User ID: 3785577 188746
Reviewed May. 11, 2014

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

Joscy User ID: 2694585 145813
Reviewed 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 User ID: 1736516 117150
Reviewed 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!"

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