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Pie, Tarts, Cobbler

Northwest Cherry Cobbler

Post by in Pie, Tarts, Cobbler on 2018-08-22 22:47:40
Easy 20 minutes Serves 8
Try our easy-to-make cherry cobbler! It's perfectly baked under a tender, flaky crust.


  1. 1 jar Chukar® Sweet or Sour Cherry Pie Filling
  2. 1 1/2 cups all-purpose flour
  3. 3 Tablespoons granulated sugar
  4. 1 1/2 teaspoons baking powder
  5. 3/4 teaspoon kosher salt
  6. 1 1/2 cups heavy cream
  7. 1 Tablespoon heavy cream (optional, for topping)
  8. 1 teaspoon demerara sugar (optional, for topping)


  1. Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Coat an 8 or 9-inch square baking dish, or 9-inch pie plate, with butter; set aside.

  2. Transfer 1 jar of Chukar Sweet or Sour Cherry Filling to the baking dish. Transfer the fruit mixture to the baking dish —it should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.

  3. Mix the dry ingredients for the cobbler topping. Mix the flour, sugar, baking powder, and salt together in a large bowl.

  4. Add the cream to the topping mixture. Pour in the cream. Stir until just combined; the dough will be quite wet.

  5. Scoop the cobbler mixture onto the fruit mixture. Using either a small ice cream scoop or two tablespoons, scoop 2-tablespoon portions of the cobbler dough onto the fruit.

  6. Bake for 45+ minutes. Brush the cobbler dough with the cream and sprinkle with the sugar. Place the cobbler on a baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden brown around the edges and the fruit filling is bubbling, 45+ minutes.

  7. Cool the cobbler and serve. Let the cobbler cool for at least a few minutes before eating. The cobbler can also be served room temperature or the next day.

  8. Storage: Leftover cobbler can be stored in the refrigerator for up to 3 days.