Each year in January, I try to make my parents a cherry dessert, reminiscent of the cherry pie my dad always says stole his heart when he first tasted it, made from scratch by my mom for one of their very first dates. Hers was much more decadent than my cherry desserts ever are, with a criss-cross woven pie crust to boot. However, it’s the thought that counts.
Earlier in the week, I wrote about the dinner recipe we tried out when they visited for dinner before leaving for the winter, and I promised to share the dessert recipe we tried out for them as well.
I have made cobblers before, a peach cobbler and a blueberry cobbler, but I was looking for an easy cherry cobbler recipe. I was “cheating” and using canned pie filling rather than fresh cherries, as many recipes call for, but I really just needed the recipe for the cobbler topping.
One of my go-to cookbooks on my shelf here at home is the Better Homes and Gardens New Cook Book. I have had it forever, and it always has what I need in it. Sure enough, I found a quick and easy Cherry Cobbler recipe inside. I used Bob’s Red Mill Gluten Free 1:1 Baking Flour instead of All-Purpose Flour in order to make it safe for everyone to eat, and I offered whipped cream, French Vanilla ice cream and Chocolate ice cream for toppings.
The dessert was a hit, and I was pleased with how easily it came together. Since there were seven of us, I doubled the original ingredients list and used two large cans (21 oz.) of cherries.
Here is the Better Homes and Gardens recipe:
Fruit Cobbler
Desired Filling
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional, I included it)
3 tablespoons margarine or butter
1 beaten egg
3 tablespoons milk
Preheat oven to 400 degrees.
Prepare filling, keep hot. (I put my two cans of cherries into the Pyrex dish and put it in the oven for a little while so that the cherries were hot when I took it out.)
For topping, mix flour, sugar, baking powder, and if desired, cinnamon. Cut in margarine till mixture resembles course crumbs. Combine egg and milk. Add to flour mixture, stirring to just moisten.
Transfer filling to 8x8x2 inch baking dish (mine was already in my baking dish). Drop topping into six mounds atop hot filling.
Bake in a 400 degree oven for 20 to 25 minutes or till a toothpick inserted into topping comes out clean. Serve warm with ice cream if desired. Serves six.
The Whole bag of Chips 
Holy YUM!