Its September, it’s time for the weather to become cooler, football, back to school and thinking about fall.
It’s also time for picking apples, pumpkin spice and anything with cherries.
Today I will be making the easiest and fastest recipe to make cherry cobbler using Bisquick. I am using the gluten free Bisquick for this recipe, but you can use the regular Bisquick if you like.
A cobbler is a little bit like an upside-down pie, but with a lot more fruit filling. The ingredients for cobbler and pie fillings are pretty much the same.
However, pie crust and cobbler topping are not the same at all! Pie crust is buttery and flaky, whereas cobbler topping has more of a biscuit-like texture.
If fruit cobbler is your favorite, then you should absolutely make peach, blueberry, mixed berries, apple or any kind of fruit that you would love to make into a cobbler.
Ingredient Notes and Substitutions
- Canned Cherry Pie Filling – Canned filling is the best shortcut to any easy cobbler recipe! You can also use canned cherries — grab two 20-ounce cans and add 2 tablespoons of cornstarch to get the right consistency. You can even use frozen cherries! In fact, you can even leave them frozen to keep things easy and you will need to add cornstarch to the frozen fruit.
- Milk – Whole and 2% both work but avoid using skim or nonfat milk. The fat is really necessary to create a good rise in the dough. Non-dairy milk alternatives like almond milk will not work but oat or coconut milk will work better.
- Bisquick Mix – Gluten-Free version of course but you can use regular.
- Sugar – Sweetener substitutes like monk fruit, coconut sugar or regular sugar. Don’t use Splenda because the taste will definitely be different.
Gluten Free Cherry CobblerCourse: DessertCuisine: American
Bisquick Cherry Cobbler is a easy dessert that tastes extraordinary!
2 cans cherry pie filling
1 1/2 cups Gluten Free Bisquick baking mix.
1/3 cup milk whole or 2%
1 1/2 tablespoons sugar or granulated sweetener substitute
2 tablespoons unsalted butter, melted
- Heat the oven to 400º F. and grease a large cast-iron skillet or casserole dish. (Preheating the oven is not necessary for this recipe).
- Add the cherry pie filling to the skillet or casserole dish and bake for 10 minutes.
- While the cherry pie filling is baking, stir the last 4 ingredients together in a small bowl to make the Bisquick biscuit topping.
- Remove the cherry cobbler from the oven. Using two spoons or a scoop, drop the biscuit dough on top of the cherry filling, evenly spacing them on top of the casserole.
- Return Bisquick cobbler to the oven and bake for 15 minutes. The cobbler is done when the biscuits are golden and the cherries are bubbling. Let cool slightly before serving.
- Serve with a dollop of homemade whipped cream, cool whip, or a scoop of vanilla ice cream.
- Canned cherries: Two 20-ounce cans, plus add 2 tablespoons cornstarch.
- Freeze fruit cobbler for up to 3 months after putting in a tightly sealed container. Reheat covered, in a 350° F. preheated oven, for 30 minutes.