Dennis Weaver
We love these skillet cobblers. And we have a great cream cheese filling and a great cherry filling and topping—Chubby Cherry. So, obviously, we put the two together.
You can make this with pie filling from the store but Chubby Cherry is better. If you don’t think so, we’ll give you your money back.
Cream cheese is a fairly strong flavor so it doesn’t take a whole lot, about 2/3 cup. (You can use all cherry filling if you like. This is scrumptious with fresh cherries also)
We topped individual servings with Lemon Cloud Whipped Cream. The recipe follows.
While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake. Any oven-proof, 10-inch pan will work. You can also use a two quart baking dish and melt the butter in the oven.
Preheat the oven to 350 degrees.
For the cake: Use The Prepared Pantry Skillet Cobbler Mix and mix according to the directions with the mix.
1 jar Chubby Cherry Filling and Topping (15 ounces)
1 8-ounce package of cream cheese
1/3 cup of granulated sugar
1 large egg
1/2 teaspoon vanilla
1 tablespoon flour
- Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
- Immediately scrape the batter into the hot pan.
- Beat the cream cheese sugar and flour together.
- Add the eggs and vanilla, beat until smooth.
- Place the cream cheese mixture on top of the batter. Dab the jelly in small spoonfuls around the cream cheese somewhat evenly placed.
- Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.
Note: Different pans may require different baking times.
Get your Skillet Cobbler Mixes here.
Variation: Cherry Skillet Cobbler (no cream cheese)
Make as above but delete the cream cheese filling. Replace that with cherry filling. So instead of using one jar of Chubby Cherry, use 1 1/3 jar. You may also use a 20 ounce can of commercial pie filling.
For the Lemon Cloud Whipped Cream
1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Add the zest. Continue beating until stiff peaks form.
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