My husband Merle’s favorite dessert is cherry pie—just like his mom made it. He likes cherry cobbler, too, especially if it’s warm and served with milk. This recipe comes from Fix-It and Forget-It Kids’ Cookbook. Make it with your kids on a winter Saturday when it’s too cold to go outside and play.
This fruity dessert is good any time of the year. It tastes like a pie and a cake at the same time. It not only tastes delicious, it’s also easy to make.
Makes: 6-8 servings
Prep Time: 10 minutes
Cooking Time: 2 ½ – 5 ½ hours
16 oz. can cherry pie filling
3 TBSP. evaporated milk
1 ¾ cups dry cake mix of your choice
½ tsp. cinnamon
3-qt. slow cooker
Safety can opener
Medium-sized mixing bowl
Large wooden spoon
1. Lightly spray the inside of your slow cooker with cooking spray.
2. Use a safety can opener to open the cherry pie filling. Use a rubber spatula to scrape the pie filling into the slow cooker.
3. Cover your slow cooker. Cook on High heat for 30 minutes.
4. While the pie filling is cooking, ask an adult to help you crack an egg into a medium-sized mixing bowl.
5. Use a safety can opener to open the can of evaporated milk. Measure the evaporated milk out and add it to the egg in the mixing bowl.
6. Add the cake mix and cinnamon to the egg mixture. Mix with a wooden spoon until the mixture is crumbly.
7. Using a potholder, remove the lid from the slow cooker. Then spoon the cake mixture on top of the hot pie filling. Do not stir it down into the cherries.
8. Use a potholder to cover the slow cooker. Turn the heat to Low and cook for 2-5 hours.
9. After 2 hours, use a potholder to remove the lid. Stick a toothpick into the center of the cake topping and pull it out. If the toothpick looks wet, the Cobbler needs to keep cooking. If it has some dry crumbs on it, it’s finished cooking.
10. If the Cobbler needs to cook longer, test it with a toothpick every 15 minutes until it’s done.
11. Allow to cool until the Cobbler is no longer hot. Serve warm or cooled.