Let’s talk cobbler. In most versions the topping is sweet biscuit and for many this works well. My sweet husband is no a fan of baking powder biscuits. After my Cup of Cobbler post I had a glimmer of an idea. I took the cake part of the muffin recipe and used it to make a cherry cobbler. The result on this first rattle out of the box was met with a thumbs-up from the man himself. A few notes on results. There is more cake batter than needed for one can of pie filling and I used half the sugar because the filling has plenty in it.
Here is how I went about making this twist on the traditional cobbler. First if you only want to try one can of filling to see how you like it, cut cake ingredients in half. Beat the egg in a measuring cup and spoon out what you need. Pour pie filling (your choice of fruit, we used cherry) into an 8 or 9 inch baking dish (sprayed with nonstick vegetable oil) ( 13 by 9 if using two cans and full batter recipe) and heat in a 350 degree oven for about 20 min until hot and bubbling. Mix cake ingredients(below, half for one can full recipe for two cans) don’t over mix, it is a muffin batter and gently pour over hot fruit starting outside to middle. Bake 20-25 min until golden and toothpick comes out clean. Try to use fillings that have extra fruit so the cake is a good balance. It also serves up well with vanilla ice-cream
I am going to see how the recipe works as a coffee cake and also a version with just plain canned fruit as a cobbler. I will update you soon.
- Muffin batter ( cut in half for small batch with one can of filling)
- 1 1/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup white sugar (I used half because of pie filling)
- 1/2 cup whole milk
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract