A layer of warm pie filling topped with a delightful golden brown dough makes a delicious make Cherry Cobbler For a Crowd recipe.
Big Batch of Cherry Cobbler Recipe
This Cherry Cobbler for a Crowd recipe is perfect for big parties and church meals because the ingredients are so easy to layer in a large foil pan. Keep the pan sturdy while setting it in and out of the oven and our popular cherry dessert is ready to enjoy with lots of flavor and very little effort!
Super easy to make with cans of pie filling people love this dessert that is more simple to make than Cherry Pies, but is just as enjoyable to eat. Cherry desserts like our No-Bake Cherry Cheesecake and Cherry Delight are so popular we like to keep testing more options.
A chilled dessert that is super popular in a big batch is our Oreo Dirt Cake for a Crowd. We like to have a variety of offerings at a graduation party, wedding or family reunion and these are great options!
My mom often makes these Cherry Cheesecake Cupcakes for big parties which help offer preportioned servings.
Why This Recipe Works:
- We enjoy the Cherry Cobbler warm with vanilla ice cream. It tastes fine at room temperature with whipped cream, so this dessert is very versatile.
- This Cherry Cobbler only takes 15 minutes to mix up, so it’s a very easy recipe to make in a big batch and creates a great dessert idea for a crowd.
- Also known as Magic Crust Cherry Cobbler no stirring is necessary after the cake topping has been mixed together. Just pour layers in the pan and cake like topping will magically bubble up and become golden brown as it bakes.
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Cherry Pie Filling
What Type of Pan to Use
I use a large foil pan that is 16 x 11 x 2 1/2 inches and has an insert that says Large Rectangular Rack Roaster. This pan is about 117 square inches.
The foil pan makes leaving extra at the party or with friends so much easier.
Two 9 x 13 pans can also be used if a commercial sized pan or foil pan is not available.
Recipe Tips & Tricks:
- Choose a pan that’s fairly level on the bottom so that the butter can evenly distribute.
- Be sure to keep the pan level and supported on the bottom, in the middle when setting in and out of the oven.
- We like to purchase the extra cherry pie filling to get as much fruit as possible, but any cherry pie filling will work.
- Other flavors of pie filling like XX can be substituted as well.
- Often it is recommended to melt the butter in the pan in the oven as the first step – but my mom has had trouble with the batter starting to bake if it is added right away to the hot butter. So I prefer to melt butter in the microwave and pour into the pan to prevent this problem.
Step By Step Instructions
Preheat the oven to 350°F.
Add butter to a microwave safe bowl and melt in the microwave. Set aluminum foil pan on top of the stove to minimize the need for movement. Pour butter evenly across the bottom of the pan.
It is not necessary to grease the pan.
In a large mixing bowl measure out dry ingredients and use a fork to stir and sift together.
Pour the milk into the bowl and get a whisk to stir it all up.
The batter should be very smooth.
Pour down the center of the pan back and forth until the bowl is empty. Do NOT stir.
The butter will appear to get displaced, but avoid all urges to stir.
In a smaller sized pan I would pour the cherry pie filling over the top, but evenly distributing it without stirring is important, so I avoid pouring.
I have found that using a spatula to place scoops as evenly as possible is best.
Again avoid any urges to stir. A big part of the beauty of this recipe is that no stirring is necessary.
Take extra care to support the bottom and keep the pan level while sitting on the rack in the oven.
Allowing the pan to jiggle can stir up and unevenly distribute the ingredients.
Bake uncovered for 50 minutes. Check to see how done the batter is.
I usually need to bake for another 10 minutes to get the center baked through.
If the edges are getting too brown and the center is still white batter you can cover the pan with foil to continue baking until the cherry cobbler is baked through.
I like to cover with heavy duty aluminum foil to keep warm until serving.
More Easy Big Batch Recipes:
This Strawberry Crisp is another equally delicious recipe that could be double or tripled and made for a crowd.
Cherry Cobbler For a Crowd
- 3/4 cup butter melted
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 60 ounces cherry pie filling
- Preheat oven to 350°F.
- Add butter to a microwave safe bowl and melt in the microwave. Set aluminum foil pan on top of the stove to minimize the need for movement. Pour butter evenly across the bottom of the pan.
- In a large mixing bowl use a fork to sift flour, sugar, baking powder and salt together. Add milk and whisk until combined.
- Pour batter over the butter in the pan and do not stir.
- Spoon cherry pie filling on top of the batter as evenly as possible. Do NOT stir.
- Take care to keep the pan level when setting in and out of the oven.
- Bake for 50 minutes and check to see that no raw batter is visible. Continue to bake for another 5 – 10 minutes until evenly browned across the top.
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