We like this easy to make cherry cobbler with one exception I generally find the original recipe does not have enough filling so I add extra. It is your choice though so I put it in parenthesis for you if you decide to make it the same as I do.
Makes 6 servings
21 ounce can of low-fat cherry pie filling (I use two cans)
1 cup flour
1/4 cup sugar
1/4 cup butter, melted
1/2 cup low fat milk (I use carb countdown milk)
1 1/2 tsp baking powder
1/2 tsp almond extract
1/4 tsp salt (I use sea salt without iodine)
Heavily grease the crock pot. Pour pie filling into bottom. Combine, in bowl, remaining ingredients. Beat until smooth. Spread over pie filling.
Cover crock pot and cook on high for 1 1/2 to 2 hours.
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