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Thursday, May 26, 2011

Recipe: Pie Filling Cobbler

Okay Friends, it's time for a recipe.  This one comes to me from my mom, and was given to her by my aunt-who-was-not-really-my-aunt.  She was, in fact, the wife of my dad's cousin.  But, we called her Aunt Kathy.  I remember one time I told one of my cousins that "she isn't really our Aunt!"  Aunt Kathy overheard me, and let's just say:  IF LOOKS COULD KILL!  So, of course, after that she was always REALLY my Aunt.  I remember her in a bigger-than-life kind of way.  When we were at family reunions, I didn't want to be with the kids - I just wanted to sit near her and listen to her talk.  She was lots of fun, and had a wonderful laugh.

Well, that was a nice little walk down memory lane (sniff).  Someday, I will tell you about my Aunt Kathy's recipe for "Beans."  It's a classic.


Today, I want to share her Pie Filling Cobbler.  You won't believe how easy and delicious this is.  The ingredients are simple ones to have on hand too, so - as long as you have enough baking time, you're good to go in a pinch.  Here we go:

Pie Filling Cobbler
2 cans pie filling (your choice)
cinnamon (if desired, depending on pie filling choice)
1 white or yellow cake mix (I get the cheap store brand, and know that Aunt Kathy would be proud.)
1-½ sticks melted margarine
  • Preheat oven to 350F.  
  • Grease 9 x 13 baking dish.
  • Put both cans of pie filling in pan & spread to cover bottom of pan.
  • Sprinkle w/ cinnamon if desired.
  • Sprinkle dry cake mix over pie filling, breaking up large pieces to cover evenly.
  • Drizzle melted margarine over dry cake mix.  It will puddle naturally -- that's okay!  Don't worry about it covering every square inch -- really!
  • Bake at 350F for 45-60 minutes or until browned & bubbling.
  • Serve hot or cold with whipped topping or ice cream.
 To scale down: use 1 can of pie filling, 1 stick of margarine, and only 1/2 of the cake mix for a 9" pan.

This is a big favorite in our family.  Apple and cherry are our standards.  We've even been known to do BOTH in one pan.  Each gets their own side of the pan, and it works out well.  My sister has made the recipe using homemade peach preserves, and raspberry too (which was rather awesome!) 

I don't think you'll be disappointed!

Happy Baking!


Somewhat SimpleA Mommy's Sweet Blog Design Friday Blog Hop

6 comments:

  1. Looks very similar to one I used to make but haven't made in years! Thanks for making my stomach growl right before bedtime Sal! Lol :)
    Take care you! Have a safe memorial day weekend.

    ReplyDelete
  2. I meant Memorial Day Weekend (typo error with my iPad).

    ReplyDelete
  3. Happy Friday Blog Hop! I am your newest follower, I hope you could visit and follow mine as well. tnx!
    http://clavsupclose.blogspot.com/
    clavs

    ReplyDelete
  4. This sounds yummy.. Thanks for the recipe, Sally! I'm really glad I found your blog and I am now following you thanks to Friday Blog Hop, and it would be so nice if you could share the love back on my blog;)
    Also today we have the coolest blog hop there is... no rules just fun and would love you to join in with us at Boost My Blog Friday, where you can meet lots of friends and have a great time:) See you there!
    Happy Friday

    ReplyDelete
  5. This is one of our favorites, Sally!
    We call it Mish Mash, and I always use cherry pie filling.
    One time I thought I'd get all fancy and try a Black Forest version with a chocolate cake mix and it was a total flop. Nothing beats the cheap store brand yellow!

    ReplyDelete
  6. I'm your 60th follower!:0)


    Hi! I'm following you from YLM
    blog hop!I hope you visit me and
    return the follow:0)

    ReplyDelete

Thanks so much for taking the time to comment! I read each and every one, and truly enjoy "conversations" with you! ~Sally

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