Double Cherry Cobbler

Double Cherry Cobbler

This is WAY easier than making pies. I love cobblers of all sorts, especially with ice cream. Yummy.
The inspiration for this recipe came from one of my favorite magazines, the Sandra Lee Christmas issue. I did tweak her recipe for my family. I love that she uses ready made items and then adds to them to create a whole new dessert, like the one below. This is truly one of the easiest desserts to make.

Double Cherry Cobbler Dessert

1 can cherry pie filling
2 cups frozen sweet, dark cherries
1 pkg. dried cherries (5 oz.)
1/3 cup sugar

For the crumble:

12 pecan shortbread cookies, crumbled
2 tablespoons brown sugar
5 tablespoons butter

Combine the pie filling, the frozen cherries, thawed, the dried cherries and sugar. Stir and pour into a casserole dish that has been sprayed with Pam. For the crumble, put the cookie crumbs and the brown sugar in a bowl. Mix. Cut in the cold butter until small balls appear. Pour over the cherry mixture and bake in a 375 degree oven for 40 minutes or until the crumbles are brown and the cherries are bubbling. Top each serving with ice cream. ENJOY.

Best wishes for a lovely holiday season,

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I am the crafter extraordinaire (on this blog anyway.) I live with my husband, my son, David, in a cozy cape cod style house in Connecticut.

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