No. The cobbler is small, not the cherries.
Preheat the oven to 375 degrees F. You can buy the cherry pie filling at Kroger. Perhaps other places.
Now, you need a 5x7x1 3/4 inch pyrex 3 cup dish:
- Grease the dish with butter or spray with canola oil
- 2 - 9 oz jars of cherry pie filling as shown above
Mix as a topping using the following ingredients in a round-bottomed bowl. Mash it with a fork:
- 2 tablespoons room-temperature butter
- 3 Tbsp dark brown sugar (packed)
- 1/4 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
Spread the topping evenly over the topping in the dish.
Put it in the center of a completely preheated 350 degree F oven. I used a cookie sheet on the bottom rack so any overflow doesn't get on the oven.
Cook for 22 minutes or until you can see the topping is crispy and the filling begins to bubble up around the edges. (I have a convection oven and your time may vary. I doubt by much.)
Remove from oven and let cool on a metal rack. Probably about 15 minutes will leave it hot enough to melt vanilla ice cream but cool enough to avoid burning your mouth.
Or, you can let it cool completely and refrigerate for up to 2 days or freeze for a while. If frozen, let it sit out and thaw. Warm with a few minutes in a 300 degree F oven (or, a microwave, which is a poor substitute, but leaves it edible)
