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Crock Pot Cherry Cobbler

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“The cobbler takes its name from the biscuit dough crust on top - it is rough looking or 'cobbled'. The Dictionary of Americanisms traces the first instance of the word cobbler (as it applies to a pie dish) in print to 1859: "Cobbler...a sort of pie, baked in a pot lined with dough of great thickness, upon which fruit is placed." This is a C21st version of the cobbler, adapted from Betty Crocker's 'Slow Cooker Cookbook'. A delicious cobbler which you can make in minutes and have ready just when you need it without heating up the kitchen, or having to check it in the oven when you're preparing or enjoying your main course. Using your crock pot for desserts is a fabulous way to simplify meal preparation, particularly when you have guests. This recipe can easily be varied to make other cobblers: using berries, peaches or apples, or by combining perhaps raspberries and strawberries or apples and peaches.”
1hr 40mins

Ingredients Nutrition

  • 1 (21 ounce) can cherry pie filling
  • 1 cup flour
  • 14 cup sugar, I use brown sugar but any sugar should be fine
  • 14 cup unsalted butter, melted
  • 12 cup milk, low-fat is fine
  • 1 12 teaspoons baking powder
  • 12 teaspoon almond extract
  • 14 teaspoon salt
  • 1 -2 teaspoon cherry flavored liqueur (optional)
  • 1 cup slivered almonds, toasted (optional)


  1. Lightly grease the inside of a 31/2-quart(31/2 litre) crock pot, or spray it with cooking spray.
  2. Place the pie filling into the crock pot.
  3. Beat the remaining ingredients until the consistency of the batter is smooth.
  4. If adding liqueur and/or slivered almonds, add these to the batter now. If the batter is a little too moist after adding the liqueur, adjust the consistency with an extra sprinkling of flour.
  5. Spread the batter over the pie filling.
  6. Cover and cook on high for 11/2 to 2 hours, or until a skewer pierced into the centre of the cobbler comes out clean.
  7. Serve with cream, custard or ice cream.

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