Easy Cherry Cobbler in a Cast Iron Skillet - 100 year old Recipe!
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- Whenever you can use cast iron, do it. This is Gary's mom's recipe and HER mom so this is a 100 year old recipe and then some!
ONE 21 oz can of Cherry Pie filling
heat the filling on stovetop
One cup SELF RISING Flour. Has to be Self-Rising
One cup SUGAR
One cup WHOLE MILK. Has to be WHOLE MILK
One stick of butter
Melt butter in skillet
MIX the Flour, Sugar and Milk into a batter
POUR the batter over the butter in the skillet
SPOON the warm cherries into the batter distributing evenly
BAKE at 350 degrees for 45minutes to 1 hour. Check it at 45 min.
DONE!
Enjoy
Your Mom was a smart lady! The reason to warm up anything that comes in a can is to take away the canned after taste! I worked in a cannery for many years! Thank you
Good to know......
Thank you for sharing this delicious recipe. ❤
I added a bit of vanilla extract to the batter & a teaspoon of lemon juice to the cherry filling. Love the cast iron method! Thank you! 😋
I am making it for dessert after supper! Thanks!
This cobbler is easy as pie. Delicious too.
This is a great cobbler, apple works well too!
Thank you 😊 never been a fab of cherry pie but this is better ( to me( so thanks for sharing ❤
My Grandmother was a Watkins & she made cobblers all the time!😉 I’m trying my first one ever and I’m using your recipe. 45 minutes and fingers crossed!
Looks awesome can't wait to make it thank you for sharing
Thank you! Thanks for giving it a try
Thank you for sharing your family recipe 💖
Hope you enjoy
Looks amazing
This looks delicious and easy, which I always appreciate! I’m trying it out tonight 😊
Great! Let me know how it turns out for you.
I am trying this with bourbon! Thanks for sharing your recipe!
🍒 Cobbler looks like a taste of heaven. I'm planning to make this and Steak Diane.
I cook a lot and take great care/pride in doing so..
This recipe is simple and quite delicious I say..
I made an apple version with a slight tweak the other day and it did not survive long…I added 1/2 teaspoon of cinnamon and a pinch of salt to the mix……Here in a bit, I’m making a cherry/blueberry version…Once again, a pinch of salt will be added.
I will also add some almond extract…Thanks for the recipe…I’m winning a woman’s heart with recipes like this…cheers
why the pinch of salt..?
Adding a touch of salt to desserts has been proven to greatly improve almost any sweet dish..
This is why cookies bought from the store always have salt..It simply brings out the flavor and tests have been conclusive..It is also easy to forget..
Even a year since your comment... Did you get the women mentioned??? 😊
@@kd1687 I did not…..I should consider myself lucky though…I play in an original rock band so, I’ll have better options down the road…I cook for my 92 year old father and that is a wiser investment in time anyway…cheers!
@@robcowgill9845 sounds like you took the right path . ❤🌿✌
I love cooking in a Cast Iron Skillet , Nothing like it , Tysm for this Recipe , Just got mine in the Oven, Only Difference is I made my own Cherry Pie filling 😊😊 I still make my Cornbread in One , Fried Taters , You name it! I like your ending, "you know what goes good with Cherry Cobbler😅😅 Yep , I agree Sir!
Looks 👍 great, thanks for the video, my grandmothers madian name is Watkins... 😁❤
I, too, am a Watkins. But my dude was a troll who turned my two kids into trolls. So. Thanks for this recipe; I agree with everything you said!
Looks so delicious
Thanks for sharing. 🍒🍒🍒🤠
Thanks for visiting
Looks delish ,gd job cheers🍷
I'm going to try your recipe because every recipe I watch they use a whole box of cake then there's a ton of raw cake mix on the top of the cobbler when it done. It looks so gross and the cook is always saying how delicious it looks. Thanks for sharing your recipe.
Thanks for giving it a try. Let me know how it turns out for you.
Looks great and it’s super easy!
PS
That cobbler was already COOLED-don’t fib to your subscribers!
Oh gosh, I could hardly wait to make this tonight. I followed this to a (T) all the way. My crust never rose up through the cherries I cannot figure it out. So, it never browned just stayed buried. Could it be that I put too many dollops of filling on top of it smother it? Please help!
Make sure you use SELF RISING Flour, not All-Purpose. This could have possibly have been the problem. This works everytime!
Where did your grandmother get cherry pie filling 100 years ago? I think your missing the cherry pie filling part of this recipe
Looks like a great surprise dessert for Christmas dinner! Thanks!
Has to be in Cast Iron?
I'm doing this tonight!!!!! (Putting some half and half on it)
Sounds good!
Did they HAVE canned cherries 100 yrs. ago ?
What size skillet did you use?
This one was a 10 inch cast Iron skillet
I’m going to make this today ! I will add baking powder to my flour since I have no cake flour😉
What size skillet?
Looks like a 12" skillet.
What size is that cast iron pan?
That’s a 10 inch cast iron skillet
@@So_So_Good thank you sir!
Are you from the south? You don't have that insufferable California accent.