Recipe Review

My blackberry dumplings with pie crust recipe was a big success. There was plenty of berry flavor, the sugar balancing out the tartness from the fruit and the bitterness from the seeds. The floral acidity from the lemon juice brought out the flavor, and the bit of salt balancing everything perfectly. The hint of butter in the pie crust was nice in the background, adding a savoriness that balanced the sweetness perfectly.

Most—but not all—of the berries broke down, creating a thick, juicy syrup that still had plenty of texture. The pie crust softened without getting mushy, contrasting nicely against the firm seeds in the syrup. Even if you sometimes avoid blackberries because of the seeds, I didn’t find this overly seedy—the extra water and pie crust were just enough to spread out the seeds and make them less noticeable.

Although this was great plain, I also loved it with a scoop of vanilla ice cream, the residual heat melting it so that the creaminess flowed into the berries and dumplings. I thought it helped to balance out the slight bitterness from the seeds very nicely, so while definitely not required, a bit of Cool Whip, homemade whipped cream, or vanilla ice cream would be a nice addition to this.

If you’re craving a fruit cobbler but don’t want to wait an hour for it to bake or heat up your kitchen, this stovetop dumplings recipe is a great alternative to my old-fashioned blackberry cobbler with pie crust. Even though it’s a perfect summer dessert for the 4th of July or a Sunday dinner, you can make it with frozen berries and enjoy it any time of year.

Blackberry Dumplings with Pie Crust FAQs

Other Blackberry Recipes:

If you liked this dessert, you might want to try these as well:

Blackberry Cobbler with Pie Crust – This old-fashioned southern dessert has plenty of crispy pie crust and juicy berries.

Blackberry Cobbler with Dumplings – Bits of pie crust added to directly to the filling give this version a nice contrast in textures.

Seedless Blackberry Cobbler – Juicing the berries and adding pineapple chunks gives this no-seed version plenty of flavor and texture.

More Stovetop Dumplings

For more cobbler-like desserts in less time and without turning on your oven, take a look at:

Peach Dumplings on the Stovetop – Flavored with cinnamon, nutmeg, and citrus, this southern-style dessert is full of flavor.

Stovetop Apple Dumplings – Made with spoon dumplings, the texture is a bit different, but still good.

The post Blackberry Dumplings with Pie Crust appeared first on ParnellTheChef.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

Recipe Review

This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.

The only two things to be aware of in this recipe are:

1. You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
2. When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!

Peach Cobbler with Canned Peaches FAQs

Other Peach Cobbler Recipes

If you liked this cobbler, be sure to take a look at similar desserts on my website:

Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.

Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.

Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.

Other Batter-Style Cobblers

If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:

Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!

The post Peach Cobbler with Canned Peaches appeared first on ParnellTheChef.

Peach Dump Cake with Cake Mix and Canned Peaches FAQs

More Easy Dessert Recipes

If you liked this dessert, here are a few more you might want to take a look at:

Pineapple Dump Cake with 3 Ingredients – Canned crushed pineapple is the star of this dessert with a buttery, golden-brown crumble topping that pairs perfectly with the sweet and tangy filling.

Peach Cobbler with Pie Crust and Canned Peaches – Peaches in syrup are the basis for this old-fashioned southern favorite as well–but with a crispier crust and juicier filling.

Peach Cobbler with Canned Peaches – This batter-style cobbler uses self-rising flour and peaches canned in heavy syrup to make a 9×13 pan dessert that’s just as delicious as it is easy.

The post Peach Dump Cake with Cake Mix and Canned Peaches appeared first on ParnellTheChef.

Ingredients

Although you only need 3 ingredients to make this dump cake, adding a few more will make it even better:

Key Lime Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 stick of unsalted butter (226g)

Optional:

Lime Juice – 2 Tablespoons

Lime Zest – 1 Tablespoon (or 1 teaspoon lime zest and 1 teaspoon lime extract)

Salt – a dash of salt

Tools:

9×13 Baking Dish

Spoon

Spatula

Sharp Knife

Fork

How to Make Key Lime Dump Cake

You can make this dessert with just a few, short steps:

Butter the Baking Dish

Don’t forget to butter the 9×13 baking dish before you start the recipe–this will help prevent sticking.

Dump in the Pie Filling

As the name suggests, the first step is “dumping” the 2 cans of pie filling into the baking dish and then spreading the filling out evenly.

Optional: Add More Flavor

Although you can make this key lime dump cake with just 3 ingredients, adding lime juice, zest (and/or extract), and a dash of salt (to balance out the sweetness) will help take this dessert to the next level. Be sure to spread the lime juice and zest out evenly across the top of the pie filling before continuing.

Sprinkle on the Cake Mix

Next, sprinkle the cake mix over the top as evenly as possible. Don’t worry about being perfect–this recipe is supposed to be easy.

Even Out the Cake Mix

Use a fork to spread out the cake mix across the top evenly, breaking up any lumps as you go along. However, be sure to NOT mix the cake mix into the pie filling.

Lay Butter Across the Top

Now comes the most tedious and time-consuming step–but arguably the most important: cutting the butter into thin pads and laying them on top of the cake mix. Cut the butter thin enough to make 4-6 slices per Tablespoon. This is much easier if your butter cold, so keep the butter in the refrigerator until this point.

Bake the Dump Cake

Put the dump cake in the oven and bake it at 350F, uncovered, for 1 hour or until golden brown.

Cool Before Serving

Although you could serve the dump cake immediately, it’s best to let it cool down for at least 15-20 minutes to minimize the risk of burning yourself. If you want the slices to hold their shape better, wait at least 30 minutes before serving.

Enjoy the Treat

Serve and enjoy! Although it’s great plain, it would also be good with ice cream or Cool Whip. If you like homemade whipped cream, be sure to check out my recipe!

Helpful Tips

Even though this cobbler is simple to make, here are a few things that will make it easier and tastier:

Don’t Mix – Resist the urge to stir the cake mix and pie filling together so that your dump cake has 2 distinct layers: a fruity filling and sweet, buttery crumble topping.

Keep the Butter Cold – Cold butter is not only easier to cut but also melt more slowly and evenly, helping to create a crispy, golden crust on top of your cake.

Use a Sharp Knife – Cutting the butter with a sharp knife helps make thin, mostly uniform slices that will distribute the butter as evenly as possible.

Spread Out the Butter Evenly – Distribute it evenly over the dry cake mix. This helps ensure the cake bakes evenly and gets a nice, golden crust.

Frequently Asked Questions

Can I Use A Different Type of Cake Mix?

Yes! Although I recommend using white or yellow cake mix because of the neutral flavor, you can switch things up with any flavor you want. In fact, I think lemon–or lime if you can find it–would be nice.

Where Can I Buy Canned Key Lime Pie Filling?

Even though canned key lime pie filling is a bit hard to find, you should be able to find it at large retailers, or online. Look in the baking aisle with the other canned pie fillings.

Is There an Easier Way to Add the Butter?

Maybe. I don’t recommend pouring melted butter over the top because it’s hard to get even distribution–you’re almost guaranteed to have dry spots. However, Aubry of FindingBeautifulTruth.com made her peach dump cake with grated frozen butter, so you might want to try freezing the butter, grating it with a cheese grater, and then sprinkling it on top. If you do it that way, let me know what you think!

Recipe Review

This 3-ingredient key lime dump cake recipe turned out great. It had a nice lime flavor that was enhanced by the zest and juice, but without the intense acidity that you sometimes find in key lime pie or other citrus desserts. The crumble topping was sweet, buttery, crispy, and crunchy, so it combined nicely with the creamy filling.

Honestly, my only critique of this recipe is that it lacked color. I was expecting the canned key lime pie filling to be green, but since it wasn’t, this cake had a rather (in my opinion) uninteresting color that didn’t really indicate what the flavor was. A quick sprinkling of extra lime zest before serving changed that, so I guess this criticism isn’t major.

Overall, this cobbler was a big success. It’s perfect for beginner cooks who need to be a quick 9×13 dessert for a crowd, and it would also be good for people who like lime flavor but don’t like too much acidity. Although the flavor profile is perfect for summer, it would be great at any time of the year.

Other Lime Recipes

If you like citrus as much as I do, check out these other recipes:

Key Lime Cake – This traditional southern cake’s cream cheese frosting is the perfect finishing touch.

More Dump Cakes

For more simple, 3-ingredient cobbler recipes, check out:

Lemon Dump Cake – If you love lemon but not all the acidity, this dessert is for you.

Pineapple Dump Cake – Bright flavors and colors make this old-fashioned dessert really amazing.

Cherry Dump Cake – For a dessert with a bright red color, this cobbler is the perfect choice.

Key Lime Dump Cake Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Key Lime Dump Cake appeared first on ParnellTheChef.

Peach Dumplings on the Stovetop with Pie Crust Ingredients

My peach dumplings on the stove top with pie crust recipe is easy because it has just a few, simple ingredients:

Sliced Peaches – 1 pound / 2 cups, peeled and sliced (I used a combination of frozen and fresh peaches)

White Sugar – 1/4 cup

Light Brown Sugar – 1/4 cup

Water – 3/4 cup (I started with 1/2 cup, but then added 2 Tablespoons, then another 2 Tablespoons, later in the recipe)

Orange Juice – 1/4 cup

Orange Zest – 1-2 teaspoons (the zest of 1 medium orange)

Cinnamon – 1/4 teaspoon

Nutmeg – 1/8 teaspoon

Salt – 1/8 teaspoon

Pie Crust – 1 9-inch crust (I started with 1/2 pie crust, but then I added more)

How to Make Peach Dumplings on the Stovetop with Pie Crust

Learning how to make peach dumplings on the stovetop with pie crust from scratch is easy. Just follow a few, simple steps:

Prepare the Peaches

The first step in my peach dumplings on the stovetop with pie crust recipe is prepping the peaches. If using fresh peaches, peel and slice them; if using frozen, all you have to do is open the bag–and no need to defrost: they’ll thaw as they cook.

Add Sugar, Spices, and Water

Then, I added the sugar, spices, orange juice, orange zest, and water. Although adding water might seem odd, it’s necessary so that all the moisture doesn’t boil away and burn the peaches. I started out with 1/2 cup, but then eventually added a total of 3/4 cup water.

Bring the Pot to a Boil on the Stovetop

Once everything is in the pot on the stove, turn the heat onto high and bring everything to a boil, stirring occasionally. It should start boiling in about 5-10 minutes.

Turn the Heat Down and Add Pie Crust Dumplings

When the pot started boiling, I turned down the heat to medium and then adding the pie crust dumplings. The crust was already cut into strips, so I broke off 1/2 to 1-inch strips and dropped them into the syrup, stirring to combine.

Boil on the Stovetop for 10-12 Minutes

After adding all the pie crust dumplings, I continued boiling the pot on medium heat, uncovered, for 10-12 minutes, stirring occasionally. I stirred enough to keep everything from sticking to the bottom of the pot, but not enough to break about the fruit and dumplings.

If Necessary, Add More Water

As stated earlier in the recipe, originally I only added 1/2 cup of water. However, as the recipe progressed, I saw the liquid level going down significantly, so I added more water. First, I added an additional 2 Tablespoons, then a few minutes later, 2 more Tablespoons. In total, I used 3/4 cup water in the recipe.

Serve

Once you’re done simmering the stovetop peach dumplings, turn off the heat and let the pot cool down for a few minutes to let the sauce thicken slightly, then serve. Enjoy!

Peach Dumplings on the Stovetop Recipe FAQ’s

Although my peach cobbler dumplings on the stovetop with pie crust recipe is easy, here are the answers to a few frequently asked questions so you can avoid potential problems:

Can You Use Canned Peaches?

Yes! You can definitely use canned peaches to make this stovetop dumplings recipe. However, since the peaches are pre-cooked, so they’re less flavorful and softer than fresh or frozen fruit, so be aware of that.

Can I Add Cornstarch to Thicken the Sauce?

I didn’t use any cornstarch to thicken the liquid in this recipe because I wanted the syrup to be loose, almost like soup broth Some of the pie crust dumplings broke apart as the pot boiled, adding flour to the syrup and thickening it. Along with the thickening that comes from evaporating the liquid, I thought the juice was just right.

Can I Use Storebought Pie Crust?

Yes! Although I made my own pie crust from scratch, you can definitely use a storebought crust such as Pillsbury. If using storebought crust, don’t use the kind that’s already in a pie plate since you need to roll it out and cut it into dumplings.

Can You Freeze these Peach Dumplings?

No, I wouldn’t recommend freezing them since the freezing / thawing process would make the pie crust dumplings soggy. For the best eating experience, this dessert is best enjoyed immediately after it’s made.

Peach Dumplings on the Stove Top Recipe Variations

If you’re looking for ways to switch up this old-fashioned, southern-style dessert, you might want to try:

Biscuits Dumplings – As shown in this CookPad.com recipe, you can add bits of canned biscuit dough to the syrup if you want extra soft, fluffy, and pillow dumplings.

Crescent Roll Dumplings – While peach dumplings with crescent rolls recipes usually call for wrapping peach slices or wedges in the dough, cutting or tearing the dough into small pieces would be another way to give this dessert soft and pillowy dumplings quickly and easily.

Empanada Dough – Empanada dough is similar to pie crust, so cutting up empanada discs and adding them to the pot would be an interesting way to switch things up.

Other Peach Recipes

If you love southern peach desserts as much as I do, you’ll also want to check out:

Peach Cobbler with Canned Peaches with Pie Crust – This classic of southern cooking is super easy.

Peach Cobbler with Frozen Peaches and Pie Crust – If you can’t get fresh fruit, this is the next best thing.

More Stovetop Dumpling Recipes

For more old-fashioned pie crust dumplings, be sure to check out:

Stovetop Apple Dumplings Recipe – Boiling apples with pie crust makes the perfect simple fall dessert.

Stovetop Blackberry Dumplings with Pie Crust – Although this dessert is great plain, serving it with vanilla ice cream cuts through the bitterness of the seeds even more.

Peach Dumplings on the Stovetop Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peach Dumplings on the Stovetop appeared first on ParnellTheChef.

Lemon Blueberry Dump Cake with 3 Ingredients

My lemon blueberry dump cake with 3 ingredients recipe is super easy because it’s so simple:

Blueberry Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box lemon cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Zest – 1 Tablespoon lemon zest. If you don’t have zest, replace it with 1.5 teaspoons of extract.

Lemon Juice – 2 Tablespoons freshly-squeezed lemon juice.

Tools:

9×13 Baking Dish – I used a glass Pyrex dish, but aluminum or tin is fine, too.

Spatula – For spreading out the pie filling.

Fork – To smooth out the cake mix and break up the lumps.

Sharp Knife – For cutting the butter into thin slices.

How to Make Lemon Blueberry Dump Cake with 3 Ingredients

Learning how to make blueberry dump cake with 3 ingredients is easy. Just follow the steps below:

Grease a 9×13 Baking Dish

Before starting the recipe, remember to grease the baking dish with butter or cooking spray.

Dump in the Pie Filling

As the name suggests, the first step in this 3-Ingredient lemon blueberry dump cake recipe is “dumping” the cans of pie filling into the baking dish. Use a spatula or spoon to distribute it evenly in the dish.

Add the Lemon Juice and Zest (Optional)

Although you only need 3 ingredients to make this recipe, I highly recommend adding lemon juice and zest: they’ll really add to the flavor.

Dump in the Lemon Cake Mix

Once the blueberry pie filling is evenly distributed in the baking dish and the lemon juice and zest are added (if using), “dump” in the cake mix by shaking the bag as you move it over the filling. Don’t worry about breaking up the lumps–you’ll do that next.

Smooth Out the Cake Mix

Then, use a fork to smooth out the cake mix. Don’t mix the cake mix into the pie filling or pat it down; instead, simply drag the fork across the top so you can distribute the cake mix evenly. As you do this, use the fork to break up any lumps of cake mix, too.

Slice the Butter into Small Pads and Lay the Butter on the Cake Mix

Even though the next step in this lemon blueberry dump cake with 3 ingredients recipe is the most tedious and time-consuming, it’s also the most important. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

As you cut the butter into pads, lay the slices on top of the raw cake mix. Ideally, they should almost be touching, but not quite–maybe a few millimeters apart–so that you can cover entire surface with only 2 stick of butter. Be sure to spread out the butter evenly; otherwise, you’ll end up with dry spots.

Bake

Once the butter is laid across the top, bake the dump cake at 350F, uncovered, for 1 hour.

Cool and Serve

After letting the dump cake cool enough to eat, serve and enjoy!

Lemon Blueberry Dump Cake with 3 Ingredients FAQ’s

Although this recipe is easy to make, you might still have a few questions. If so, here are answers to some frequently asked questions:

How Many Servings Does this Recipe Make?

This 9×13 dump cake should give you at least 12-16 servings that are of a decent size to satisfy a craving.

What to Serve with 3-Ingredient Lemon Blueberry Dump Cake

Even though my 3-Ingredient lemon blueberry dump cake with pie filling is delicious on its own, you can also serve it with vanilla ice cream, whipped cream, or cool whip. Some lemon curd might be good, too, as well as some fresh blueberries.

How Long to Bake Lemon Blueberry Dump Cake?

Bake lemon blueberry dump cake in the oven at 350F for 60 minutes, uncovered. Every oven is different, so you might have to cook your dump cake for less or more time. So, I suggest checking on it after 45 minutes.

How Long to Let Lemon Blueberry Dump Cake Cool Before Serving?

Although you could serve this lemon blueberry dump cake right out of the oven, I suggest letting it cool for at least 30 minutes so that the slices hold their shape when cut and served.

How Long Does this Dump Cake Keep?

If kept in the refrigerator, lemon blueberry dump cake with 3 ingredients should keep for 2-3 days.

Can You Freeze Dump Cake?

Yes! Once the dump cake has cooled, cut it into individual servings, put them on disposable plates, wrap the plates in plastic, and then freeze.

When you want to serve a slice, take it out of the freezer, unwrap, and let it thaw in the refrigerator for a few hours. Once thawed, microwave on HIGH in 30-second ingredients until it’s heated through.

Can You Make 3-Ingredient Lemon Blueberry Dump Cake in a Crock Pot?

Yes! As shown by Heidi of TheFrugalGirls.com, you can make lemon blueberry dump cake in a crockpot. However, since the crockpot locks in most of the moisture, the topping won’t get as browned as crispy as in my version: if you want a golden brown, crispy top, you need the dry heat of the oven.

Can I Make this Dump Cake with White or Yellow Cake Mix?

Yes! If you can’t find lemon cake mix, you can definitely use white or yellow cake mix. Since you’ll be missing lemon flavor, the lemon juice and zest because essential.

Lemon Blueberry Dump Cake Recipe Variations

If you want to switch things up, possible variations of this recipe include:

Different Cake Mix – Strawberry, spice, or even chocolate cake mix would take this dump cake in a whole different direction, so experimenting a bit would be fun.

Cream Cheese – Dolloping cream cheese into the blueberry pie filling would give this a cheesecake-like twist.

Lemon Oreos – Some food bloggers, especially on TikTok and Pinterest, suggest putting a layer of lemon Oreos under the blueberry pie filling.

More Lemon Recipes

If you’re as much of a lemon-lover as I am, be sure to check our these other amazing desserts:

3-Ingredient Lemon Dump Cake – If you like the flavor of lemon but not the acidity, this is for you.

Lemon Chess Pie – My version of this old-fashioned dessert is full of southern flavor.

Other Blueberry Recipes

Blueberry is an amazing flavor. If you can’t get enough, you might also want to try:

3-Ingredient Blueberry Dump Cake – If you’re looking for a quick and simple berry dessert, this it it.

Lemon Blueberry Dump Cake with 3 Ingredients Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Lemon Blueberry Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Why Make Cherry Cobbler with Pie Crust?

Although my cherry cobbler with cake mix and pie filling recipe is very simple and tasty, some people might be disappointed with the lack of cherry flavor in the filling and absence of traditional pie crust. If you’re craving something old-fashioned, dump cakes won’t satisfy you.

That’s where my cherry cobbler with pie crust recipe comes in. If you like juicy, fresh-tasting fruit filling made with real fruit and crispy, buttery crust, this is the dessert for you.

Can You Make Cherry Cobbler with Frozen Cherries?

Yes! You can definitely make cherry cobbler with frozen cherries. As seen my peach cobber with frozen peaches and pie crust recipe, among many others, using frozen fruit is a great way to make juicy, flavorful, fresh-tasting cobbler filling with little prep work, whether or not fresh fruit is in season.

In addition to being more convenient, frozen fruit is often more flavorful. According to a Health.com article, fresh fruit is usually picked before it’s ripe, robbing the fruit of the chance to fully develop nutrients and flavor. So, using frozen fruit isn’t just easier–it usually tastes better, too!

Sour Cherries or Sweet Cherries?

When making cherry cobbler, you have to decide between two types of cherries: sour cherries, such as Montmorency, or sweet cherries, like Bing. Traditionally, bright-red sour cherries are used in baking, so I decided to make cherry cobbler with frozen sour cherries this time; next time, I might use sweet cherries.

Cherry Cobbler with Pie Crust Ingredients

My cherry cobbler with pie crust recipe is easy because there are just a few ingredients:

Frozen Cherries – 24 oz, about 3 cups, of sour (tart) cherries.

White Sugar – 3/4 cup.

Light Brown Sugar – 1/2 cup. For less flavor but bright red color, replace with 1/2 cup white sugar.

Dark Brown Sugar – 2 Tablespoon. Although there will be less flavor, replacing with 2 Tablespoons white sugar will help preserve the bright red color of the cherry filling.

Water – 1/2 cup.

Almond Extract – 1/2 teaspoon. Although it seems odd, almond extract brings out the cherry flavor.

Pie Crusts – 2 , 9-inch pie crusts

Salt – 1/8 teaspoon.

For the Cornstarch Slurry:

Cornstarch – 3 Tablespoons.

Water – 1/4 cup.

For the Sugar Sprinkle (optional):

White Sugar – 1 Tablespoon

Light Brown Sugar – 1 Tablespoon

Tools

8×8 Pan – For baking the cobbler.

Large Pot – For cooking the filling on the stove.

Wooden Spoon – Using a wooden spoon to stir the filling as it cooks reduces the risk of burns.

Can I Make this Recipe with Fresh Cherries?

Yes! Although I used frozen sour cherries out of convenience, you can definitely use fresh cherries. In fact, the recipe will be exactly the same: the only difference is that the cherry filling will come to a boil faster.

Can I Use a Refrigerated Pie Crust?

Yes! You can definitely use a refrigerated, premade pie crust such as Pillsbury to make this cherry cobbler. Personally, I used a homemade butter and oil crust, but storebought is totally fine.

Do I Have to Thaw the Frozen Cherries Before Making the Cobbler?

No. You don’t have to thaw the frozen cherries before making this cobbler. Unlike my strawberry pie with frozen strawberries, this recipe calls for cooking the cherries on the stovetop to make the filling, so the frozen cherries will thaw as they come to a boil.

How to Make Cherry Cobbler with Pie Crust

Learning how to make cherry cobbler with pie crust is easy. Just follow a few, simple steps:

Prepare the Pie Crust

Make sure your pie crust is ready before starting the recipe. If using a homemade crust, be sure give it at least 30-60 minutes to chill in the refrigerator: that will make it much easier to handle and cut. If using a refrigerated, premade crust such as Pillsbury, I recommend keeping it refrigerated until ready to use.

Decide if Color or Taste is More Important in the Filling

I know it sounds odd, but you have to decide if you want a bright-red filling with less flavor or a more flavorful filling but less attractive (in my opinion). I think that adding brown sugar is key to making a flavorful cherry filling, but it turns the bright red sour cherries a dark purple.

Although the color is still attractive, it isn’t that eye-catching red that many people love. Unfortunately, I think that you have to choose between an eye-catching color and a mouthwatering flavor in this recipe.

If color is more important, replace the light and dark brown sugars with equal amounts of white sugar. On the other hand, if flavor is more important, follow the recipe as written. This is something you have to decide before starting the recipe because once you add the brown sugar, there’s no turning back.

Add the Frozen Sour Cherries and Other Ingredients for the Filling to a Pot on the Stove

The first step in my cherry cobbler with pie crust recipe is adding the ingredients for the filling to a pot on the stove. As stated previously, there’s no need to thaw the cherries since they’ll be cooked: simply open the bag and pour the tart cherries into a pot.

Then, add the sugar, 1/2 water, and salt. In the video I didn’t add the dark brown sugar at this point, but you can add all the sugar at the beginning if you want. Or, if you’re not sure how sweet you want the filling, add some now, and then taste the filling as it gets closer to being done.

Notice that I didn’t say to add the almond extract now. That’s because you can boil away the alcohol-based flavor of extracts if you add them at the beginning of the cooking process. So, wait until the sour cherry filling is done–or nearly done–boiling before you add the almond extract.

Bring the Frozen Tart Cherries and Sugar to a Boil

With all the ingredients for the filling in the pot, turn on the heat and bring the mixture to a boil. Use a wooden spoon to break apart the frozen cherries and stir the sugar into the liquid so it dissolves. I think I used medium heat, but I’m not quite sure–whatever setting you use, you will boil then on medium later.

Boil the Cherries on Medium Heat for 10 Minutes

Once the cherry filling comes to a boil, set the burner to medium and continue cooking the cherry filling for 10 minutes, stirring frequently.

Add the Cornstarch Slurry

After boiling the tart cherries for 10 minutes, it’s time to add the cornstarch slurry. Simply mix the cornstarch water off to the side, pour it into the pot with the cherry filling, and then stir. If the heat is on and your cherry filling is hot, the cornstarch should thicken the cherry filling in 30 seconds or less.

However, in the video I mention that the heat had been turned off for a while before I added the cornstarch, so the cherry cobbler filling didn’t thicken up. All I had to do was turn the heat back on and keep stirring: once the filling started to boil again, it thickened up perfectly.

So, even though it’s not technically necessary to add the cornstarch filling with the heat on, I recommend keeping the pot on medium heat when you add the slurry. Don’t turn off the heat until you stir in the slurry and can see that the cherry filling has thickened. Once it thickens, turn off the heat.

Add the Almond Extract

Now that the cherry filling has thickened and the burner is turned off, it’s time to add the almond extract. As explained earlier, it’s better to add the extract once the heat is turned off so the flavor doesn’t boil away. After adding the almond extract, set the cherry filling off to the side and focus on the bottom crust.

Why Add Almond Extract to Cherry Cobbler Filling?

Even though it sounds odd, almost all cherry pie recipes call for almond extract. Almonds and cherries are related botanically, so the almond extract helps to bring out the cherry flavor. While not absolutely necessary in this recipe, I highly recommend adding it.

Parbake the Bottom Crust

With the cherry filling off to the side, it’s time to make the bottom crust. Place a pie crust into a greased 8×8 casserole dish and cut off the overhanding crust. Prick it with a fork about 5-8 times, then bake it at 350F, uncovered and empty, for 5 minutes. This will help prevent a soggy crust.

If you want, you could actually parbake the bottom crust at the beginning of the recipe and then let it cool down as you make the cherry cobbler filling. That might actually be better, now that I think about it, but this recipe is flexible.

Cut Second Pie Crust into Strips

As the parbaked bottom crust cools off to the side, roll out the second pie crust and cut it into an 8×8 square. Use a sharp knife to cut strips for a lattice top out of the 8×8 square. You can make the strips as wide or thin as you want, but I’d recommend 1/2-1 inch wide. I used a total of 6 strips to make the lattice.

Add Dumplings to Cherry Cobbler Filling

Since the pie crust is circular, you’re going to have excess pie crust around the 8×8 square that you cut. Use this excess crust to add dumplings, or small pieces of dough, to the filling. Although the dumplings are optional, my old-fashioned blackberry cobbler with dumplings recipe is proof that they’re delicious.

It’s possible to add too much of a good thing, so I don’t recommend adding all of the leftover crust. Instead, add about 1/4-1/2 cup of the excess dough. In the video it looks like I added all of the crust, but if you fast forward to once the cobbler is fully assembled, you’ll see some leftover strips and excess dough on the side.

Adding pie crust dumplings is easy. Just drop the little strips directly to the pot of cherry filling cooling on the stove. Refer to my video at the end of this article for a visual.

Pour the Cherry Filling into the Bottom Pie Crust

Whether or not you decide to add dumplings, it’s time to start assembling the cobbler once the casserole dish with the bottom crust is cool enough to handle. All you have to do is pour the sour cherry filling into the parbaked crust and distribute it evenly.

Add a Lattice Pie Crust Top to the Cherry Cobbler

Now it’s time to add a lattice pie crust top to the cherry cobber. I didn’t weave the strips together: I simply laid the strips on top of the cherry filling. For a visual, refer to the video at the end of this article.

Sprinkle the Lattice Top with Extra Sugar

Although this step isn’t necessary, I recommend sprinkling the top with a bit of extra sugar. These 2 Tablespoons will add not only a bit of extra sweetness but also crunch.

Bake the Cherry Cobbler

When the cherry cobbler with pie crust is fully assembled, bake it at 350F, uncovered, for 45-50 minutes. While I baked my cobbler for 50 minutes, I think it might have actually been done at the 45-minute mark: I suggest keeping an eye on the cobbler and using your judgement.

Cool the Cobbler

I would let the cobbler cool for at least 1 hour before serving so that the slices hold their shape when served.

Serve

Enjoy the sour cherry cobbler!

Cherry Cobbler with Pie Crust FAQ’s

How Many Servings Does this Recipe Make?

Although it depends on the portion sizes, I think that this 8×8 cherry cobbler with pie crust would make 9 good-sized servings.

What to Serve with Cherry Cobbler with Pie Crust?

Even though this cherry cobbler with pie crust is great on its own, you could serve it with:

Ice Cream – Vanilla ice cream and fruit pies and cobblers is a classic for a reason: it’s great!

Whipped Cream – Some of my homemade whipped cream would go great with this cobbler.

Cool Whip – Whipped topping would be good with this dessert, too.

How Long to Bake Cherry Cobbler with Pie Crust?

Bake cherry cobbler with pie crust at 350F, uncovered, for 45-50 minutes. All ovens are different, so keep an eye on it.

How Long to Let Cherry Cobbler with Pie Crust and Cool Before Serving?

If you want the cut slices to hold their shape, the cobbler needs to be fairly cool, so wait at least 1 hour. However, if you prefer serving warm cobbler over a neat presentation, I would still wait 30 minutes so that the cobbler doesn’t fall apart entirely when served.

Does Cherry Cobbler Need to be Refrigerated?

Yes! It’s cherry cobbler needs to be refrigerated so it keeps longer. Store this cherry cobbler in the refrigerator. I recommend uncovered–or just loosely covered–so that you don’t trap in moisture and make the crust soggy.

How Long Does Cherry Cobbler with Pie Crust Last?

This cherry cobbler with pie crust and frozen cherries should last 2-3 days if kept in the refrigerator. Although it will likely be OK to eat for longer, I think that the moisture in the refrigerator and in the cobbler itself will start making the crust soggy after the third day.

Can You Make Cherry Cobbler with Pie Crust and Frozen Cherries Ahead of Time?

Yes! You can make cherry cobbler with pie crust ahead of time. If you want it as dessert after dinner, you can make it in the morning, or or you could make it the night before. However, I would not make it more than 24 hours in advance: you want to make sure the juice doesn’t have time to make the crust soggy.

Can You Freeze Cherry Cobbler with Pie Crust?

Yes, but I wouldn’t recommend it. If you want, you can cut the cobbler into portions, put them on paper plates, wrap them in plastic, and then freeze the portions individually. To serve a portion, unwrap it and place it in the refrigerator to thaw and then reheat in a 350F oven for 15-20 minutes.

However, I don’t recommend freezing baked cobbler because the thawing process usually makes crust soggy. Instead, I assemble the cobbler in a disposable pan, wrapping the cobbler in plastic, and then freezing the entire cobbler. When it’s time to bake, no need to thaw: place it directly into the hot oven.

Can You Use Flour to Thicken the Filling?

Yes! You can use flour as a thickener in this cobbler recipe instead of cornstarch. Use twice as much flour (6 Tablespoons of flour).

However, I still suggest using cornstarch. Flour tends to affect the taste and color of liquids it thickens more than cornstarch, so I fear that using flour to thicken the filling will result in an inferior cobbler.

Can You Bake Cherry Cobbler In a Glass Pan?

Yes! You can bake cherry cobbler with pie crust in a glass pan. In fact, according to an Allrecipes.com article comparing metal and glass pans, glass pans hold their heat better and don’t react with acids, making them the perfect choice for sour cherry or berry desserts.

I always bake my cobblers in a 8×8 glass casserole dish. If you’ve never tried glass, you should!

Can You Make this Cherry Cobbler in a Pie Pan Instead of a Square 8×8 Dish?

Yes! You can make this cherry cobbler in a circular 9-inch pie pan instead of a square 8x8x dish without adjusting the recipe. If you only have a pie plate, no need to go out and buy another pan.

Can You Make a Double Crust Cherry Cobbler with this Recipe?

Yes! Instead of putting a lattice top on this cobbler, you can definitely add a solid top crust. A solid top would mean less moisture evaporation from the filling, so an extra Tablespoon of cornstarch in the filling might be a good idea if you want a thick filling–but other than that, no need to adjust the recipe.

What Spices Go with Cherry Cobbler?

If you want to add flavor to homemade cherry cobbler, I suggest:

Brown Sugar – As explained earlier, brown sugar goes well with cherries–but it does ruin the red color of the filling.

Lemon Juice – Although I don’t think lemon juice is necessary with sour cherries, some lemon juice is a good addition to cobbler with sweet cherries.

Cinnamon – If you love cinnamon, I suggest adding 1/4 teaspoon to this recipe.

Why Is My Cherry Cobbler Filling Runny?

Although I don’t think you’ll have problems with this recipe, here are some reasons why your cherry cobbler filling might turn out runny:

Filling Not Boiled Long Enough – After bringing the filling to a boil, the recipe calls for boiling the filling on medium heat for 10 more minutes. The steam will evaporate some of the moisture, reducing the quantity liquid enough to where 3 Tablespoons of cornstarch will be enough to thicken it.

Not Enough Thickener – It’s important to use the right amount of cornstarch (or flour, if using) to thicken the filling, so make sure you use enough.

Cornstarch Was Overcooked – Although cornstarch must be boiled to activate its thickening properties, a BonApetit.com article by Sarah Jampel warns that cooking cornstarch too long can weaken its thickening power. Once you see that the slurry has thickened the cornstarch, turn off the heat and set the pot aside.

Advice for Working With Pie Crust

Working with pie crust can be a bit tricky, so here’s some advice from a chef:

Use Wax/Parchment Paper – Roll out homemade crust between wax or parchment paper so that it’s easier to lift, move, and transfer.

Cut with a Sharp Knife – Cutting the crust with a dull knife is extremely difficult, so make sure you use a sharp knife.

Keep it Cold – Room-temperature pie crust is extremely soft and hard to cut, so keep the pie crusts in the refrigerator until it’s time to use them.

How to Keep the Bottom Crust from Getting Soggy

If you want to make sure the bottom pie crust doesn’t turn out soggy, make sure you:

Parbake the Bottom – Baking the bottom crust for 5 minutes before adding the filling makes the crust more resistant to the juices of the filling.

Bake on a Sheet – Baking the cobbler on a metal cookie sheet or pizza pan will help solidify the crust. Although this TheSpruceEats.com article suggests preheating the sheet, I don’t think that’s necessary: simply put the cobbler on a room-temperature baking sheet and then place both into the oven.

A Chef’s Review

My cherry cobbler with pie crust recipe was a success. I added just the right amount of sugar to balance out the tartness from the sour cherries, and using a bit of light and dark brown sugars really added to the complex flavor. And as always, some almond extract brought out the cherry flavor.

The pie crust was crispy and slightly buttery, and it contrasted perfectly with the sweet and tart syrup in the filling. Although I usually think homemade pie crust is best, a premade crust such as Pillsbury is perfectly fine.

In addition to being delicious, this cherry cobbler was easy. Using frozen cherries means that there’s almost no prep work at all, and if you use refrigerated pie crust, this dessert is even easier.

That being said, I still prefer dark sweet cherries such as Bing over sour cherries such as Montmorency. If you like tart cherries, you’ll love this–but if you prefer sweet cherries, you might find this filling too tart. Also, in order to make the filling more flavorful, I had to sacrifice the beautiful, bright-red color.

Although this recipe did have its drawbacks, I still think this cherry cobbler with pie crust was a big success. It was easy and delicious, so if you like sour cherries, this is a great summer dessert.

Possible Changes to the Recipe

Although I thought this cobbler turned out great, possible changes to the recipe include:

All White Sugar – Even though the filling would be less flavorful, the bright-red sour cherry color would be very attention-getting.

Cinnamon – I think that adding 1/4 teaspoon of cinnamon might be a good addition.

Cherry Cobbler with Pie Crust Recipe Variations

If I make this cherry cobbler with pie crust and frozen cherries recipe again, possible changes I might make include:

Double Crust – A full crust on top instead of lattice would add even more crispiness.

Sweet Cherries – One day I will make another cherry cobbler with pie crust, but with sweet cherries.

1/2 Sweet, 1/2 Sour Cherries – I’m curious how using 1/2 sour cherries, 1/2 sweet would turn out.

More Cobbler with Pie Crust Recipes

If you like old-fashioned cobbler recipes with pie crust, be sure to check out:

Peach Cobbler with Pie Crust and Canned Peaches – This southern classic super easy to make.

Old-Fashioned Apple Cobbler – With a pie crust lattice top and dumplings, this cobbler is amazing.

Other Cobbler with Frozen Fruit Recipes

Blackberry Cobbler with Pie Crust – Technically a triple crust cobbler, this is super crispy and syrupy.

Cherry Cobbler with Pie Crust Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

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Blackberry Dump Cake Ingredients

My 3-ingredient blackberry dump cake has just a few, simple ingredients:

Cake Mix – 1 15.25 oz box. I used white, but you could also use yellow.

Pie Filling – 2 21 oz cans. Be sure to use two cans–just one isn’t enough.

Butter – 2 sticks of unsalted butter.

In addition to the 3 base ingredients, I highly recommend adding:

Lemon Juice – 1.5 Tablespoons. As in my apple dump cake recipe, a bit of lemon juice really brings out the fruit flavor. While not absolutely necessary, I highly recommend adding

Tools:

When you make this recipe, make sure you have:

9×13 pan – If you don’t have a 9×13 pan, you can divide the ingredients in half and use two 8×8 baking dishes.

Spatula or Large Spoon – You’ll need a spatula or large spoon to not only scoop out the canned blackberry pie filling but also to spread it out in the baking dish.

How to Make Blackberry Dump Cake with 3 Ingredients

Learning how to make blackberry dump cake with 3 ingredients is easy. You just have to follow a few, easy steps:

Butter the 9×13 Baking Dish

Before starting the recipe, it’s important to butter the baking dish. I opened one of the sticks of butter and used it to grease the 9×13 dish, but you can use non-stick spray if you want.

Keep the Butter in the Refrigerator

After greasing the dish, remember to put the 2 sticks of butter back into the refrigerator so it’ll be easier to slice.

Dump in the Pie Filling

Once the greased, it’s time to start the dump cake recipe by “dumping” in the 2 cans of blackberry pie filling. Be sure to use a large spoon or spatula to spread out the pie filling evenly.

Add Lemon Juice (If Using)

Although it’s not absolutely required for the recipe, I highly recommend sprinkling 1.5 Tablespoons of lemon juice over the blackberry pie filling to really bring out the berry flavor.

Sprinkle the Cake Mix over the Pie Filling

Once the blackberry pie filling layer is in the baking dish, “dump” in the cake mix by moving the bag back and forth over the baking dish as you sprinkle the raw cake mix on top of the filling.

Smooth Out the Cake Mix

Use the back of a spoon to smooth it out, breaking up large lumps along the way. Although it seems a bit counterintuitive, don’t press down on the cake mix–simply spread it out so it rests lightly on top of the pie filling underneath.

Slice the Butter into Pads

The next step is probably the hardest, most time-consuming part of this 3-ingredient blackberry dump cake recipe. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

Lay the Pads on Top of the Cake Mix

As you cut the butter into thin pads, lay those pads on top of the cake mix, making sure they’re spaced closely yet evenly across the top. As the butter melts, it will soak down and into the raw cake mix, turning it into a crispy, crunchy crumble topping.

Bake

Once the slices of butter are on top of the cake mix, put the 3-ingredient blackberry dump cake into the oven and bake at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool down for 15-30 minutes so that the pieces don’t fall apart when you cut and serve them.

3-Ingredient Blackberry Dump Cake FAQ’s

How to Serve 3-Ingredient Blackberry Dump Cake

Even though this 3-ingredient blackberry dump cake is absolutely amazing served plain, it’s also good with:

Ice Cream – Vanilla ice cream is always good with fruit pies, cobblers, and dump cakes.

Whipped Cream – If you’ve never made homemade whipped cream before, my simple whipped cream recipe using an immersion blender is perfect: it’s easy, quick, and delicious!

Cool Whip – If you don’t like whipped cream, whipped topping is a good alternative.

How Many Servings Does Cake Recipe Make?

Although it all depends on the size of the portions, this recipe makes a 9×13 dump cake, so you should be able to cut it into 12-16 pieces that would be big enough to satisfy most people.

Does Blackberry Dump Cake Need to be Refrigerated?

Yes. Once your blackberry dump cake cools down to room temperature, store it in the refrigerator, uncovered. I don’t recommend covering it because trapping in the moisture can make the topping soggy.

How Long Does Blackberry Dump Cake Keep?

This 3-ingredient blackberry dump cake should keep in the refrigerator for 2-3 days. Although it will likely be good for 4-5, the moisture in your refrigerator will start making the crumble soggy after the 3rd day.

Can You Freeze Blackberry Dump Cake?

Yes! To freeze blackberry dump cake, cut it into individual portions, place them on paper plates, wrap them in plastic wrap, and then freeze the pieces. To serve, take them out of the freezer, take off the plastic wrap, and either defrost in the refrigerator or in the microwave.

Can You Use Yellow Cake Mix?

Yes! Both white and yellow cake mix are fairly neutral, so you could use either in this recipe.

Can I Pour Melted Butter Over the Top?

No. Unfortunately, I don’t recommend pouring melted butter on top of the cake mix. If you do, it will be hard to make sure it’s poured over evenly, resulting in dry, tasteless patches.

Blackberry Dump Cake Recipe Variations

Some blackberry dump cake recipe variations you might want to try include:

Fresh or Frozen Blackberries – Using fresh or frozen berries instead of pie filling would likely give this dump cake even more fruit flavor.

Lemon Cake Mix – Lemon juice helps to bring out the berry flavor, so I’m curious how lemon dump cake would affect this recipe.

Strawberry Cake Mix – A strawberry cake mix top and blackberry filling would make for an interesting mixed berry dessert. If you try this, let me know!

More 3-Ingredient Dump Cake Recipes

If you liked the ease and simplicity of this 3-ingredient blackberry cobbler recipe, you might also like:

3-Ingredient Lemon Dump Cake – If you like lemon but don’t like the acidity, this recipe is for you.

3-Ingredient Strawberry Dump Cake – You’ll love the golden brown top and bright red filling.

Pumpkin Dump Cake with 3 Ingredients – This is an easy fall dessert that everyone will love.

More Blackberry Recipes

If you love the sweet and sour flavor profile of blackberries, check out these other recipes:

Blackberry Cobbler with Pie Crust – Frozen berries make this old fashioned cobbler easy.

3-Ingredient Blackberry Dump Cake Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

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My strawberry cobbler with pie crust is an old fashioned dessert that is easy to make and delicious to eat. The recipe calls for making the filling with frozen strawberries, so you can enjoy this cobbler at any time of the year. Although you could use a homemade pie crust like I did, a storebought crust like Pillsbury would make this cobbler even easier. Instead of doing a double crust strawberry cobbler, I used a lattice for the top and added crust dumplings to the filling, giving this dessert a lot of texture. This was not only delicious but also turned out a beautiful red color, so if you want to learn how to make this southern style cobbler, keep reading!

Old Fashioned Strawberry Cobbler with Pie Crust

Most strawberry cobbler recipes on the Internet are a type of strawberry cobbler dump cake in which you put strawberries in a baking dish, then pour in a batter–without stirring the fruit and batter together–then bake.

Although those cobblers are definitely easy, there’s nothing like an old fashioned cobbler like a southern peach cobbler. The pie crust is crispy and the filling is juicy, the contrast in textures making the dessert more interesting than a dump cake.

Also, instead of a cakey top, my old fashioned strawberry cobbler has a lattice top that lets you see the colorful fruit filling inside. Even though a dump cake style cobbler with a bit less work, there’s nothing like a classic cobbler.

Strawberry Filling with Frozen Strawberries

One of the best things about this cobbler recipe is that it calls for making the strawberry filling with frozen strawberries. If you have access to fresh, preferably locally or homegrown berries, then by all means use those. However, using frozen strawberries has its advantages because:

You can make the cobbler at any time of the year – Instead of waiting until spring or summer when strawberries are in season, using frozen berries means that you can make this cobbler whenever you want. Since the strawberry filling is a bright, beautiful red color, it would be perfect for Christmas!

Frozen fruit is often superior – According to a health.com article, a study at the University of Chester found that in two out of three cases, frozen fruits and vegetables had more antioxidants than fresh did. In addition to having more nutrients, frozen fruit often has more taste since it is allowed to fully ripen before being picked. If you have to choose between good frozen fruit or mediocre fresh, go with frozen.

There is no prep work – Instead of washing, hulling, and chopping the fresh berries, all you have to do is open a bag of frozen strawberries, pour them into a pot, and start making the filling. It’s doesn’t get any easier than that.

How to Make Strawberry Cobbler with Pie Crust

My strawberry cobbler with pie crust is easy to make! Let’s go over the steps.

Making the Filling

The first step is making the filling. As I said earlier in this article, the filling is made with frozen strawberries, so you can make this cobbler at any time of the year without doing any prep work.

Just like my strawberry pie with frozen strawberries recipe, all you have to do is thaw the frozen berries, add sugar, lemon juice, and cornstarch, mix everything together, then pour the filling into an 8×8 casserole dish.

This cobbler was definitely good, but after making this cobbler, I decided to start cooking the filling on the stovetop first before putting the cobbler together. Many southern recipes call for cooking the fruit first, and after trying it, I prefer it. The next time I make this recipe, I will definitely cook the fruit filling a bit first.

Homemade vs. Storebought Pie Crust

Although the filling is important, I think that the crust is what really takes a cobbler from good to great. Using frozen strawberries to make the filling is a great time-saver, so you might be wondering if you can press the “Easy” button and use storebought pie crust as well.

You definitely can! Storebought pie crusts such as Pillsbury are a great way to make cobblers and pie quickly and easily. However, there isn’t quite anything like homemade, so if you can, I highly recommend making your own crust.

Adding the Dumplings

Even though it might sound off to some people, many old fashioned southern cobblers have dumplings, or small pieces of pie crust, in the fruit filling. These dumplings not only help to thicken the filling but also add to the texture contrast.

These dumplings soak up juice as the cobbler bakes, making them soft and pillowy. The combination of juicy filling, soft dumplings, and crispy crust is surprisingly delicious, so even if adding pits of raw pie dough to the fruit filling sounds odd, I highly recommend it.

However, I think that you should add fewer dumplings that I did in the video because, in all honestly, I think I went a bit overboard. About 1/4 to maybe 1/3 cup of dumplings max would be plenty.

Putting on the Lattice Top

Although you can certainly do a double crust strawberry cobbler, I decided to leave out the bottom crust and use a lattice on the top instead of a full crust. A bottom crust plus dumplings is a lot of crust, so I recommend using one or the other.

To make the lattice top, I cut one of the 9-inch pie crusts into strips laid the strips over the filling. Some people like to weave the lattice strips, but the filling is so juicy that I think it would be very difficult: my recommendation is to just lay the strips on top of each other.

If you decide to add a full top crust instead of a lattice, be sure to cut slits in the crust so that the steam can escape.

Baking in the Oven

Before I put the strawberry cobbler in the oven, I sprinkled it with 2 tablespoons of white sugar. The little bit of sugar on top gives the cobbler a nice bit of crunch and some extra sweetness, so I highly recommend adding a bit before baking.

Variations of the Recipe

Although I think this strawberry cobbler with pie crust recipe is fairly straightforward, there are a few ways you could switch things up:

• Double Crust
• No Dumplings
• Chocolate Pie Crust

Possible Changes to the Recipe

As I said earlier, I would like to change at least one thing in the future:

• Cooking the filling on the stove – I cook the filling in my other southern style cobblers, and I think that doing so would concentrate the flavors in this strawberry cobbler even more. It’s definitely worth a try.
• Add fewer dumplings – Dumplings are good, but I think I might have added too many. I think about half as many would have been just fine.

• Brown Sugar – Although brown sugar would negatively affect the bright red color of the filling, I wonder how it would affect the taste.
• Cinnamon – Some strawberry pie recipes on the Internet call for a bit of cinnamon. I think it would be interesting to try.

• Strawberry Extract – People lemon extract to lemon desserts, so why not add strawberry extract to a strawberry cobbler. Honestly, I am really curious how adding extract would affect this recipe.

More Cobblers with Pie Crust

If you love the combination of sweet fruit and crispy crust, then be sure to take a look at:

Seedless Blackberry Cobbler – If you’re tired of seeds getting stuck in your teeth, this

Strawberry Cobbler with Pie Crust Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

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