Cherry Cobbler

Chicago

Ingredients

2 cups self rising flour
2 tsp baking powder
1 1/2 cups white sugar
2 cups buttermilk
2 sticks salted butter
2 large cans of cherry pie filler

Instructions

Mix the flour, baking powder, sugar, and buttermilk to form a batter.

Melt the two sticks of butter in a 9x12 cake pan.

Pour the batter you made on the top of the melted butter.

Spread the 2 large cans af cherry pie filling across the batter making it as even as possible.

Pre heat BGE to 400*F. Set up your BGE for indirect cooking using the platesetter and place a baking stone on top of the platesetter.  Bake the cobbler for about 40 minuter, until the top begins to brown.

Notes

The edges may start to blacken, but I have found that this does not affect the taste.

Number of Servings:

Time to Prepare: About 40 minutes

llrickman

i do the same thing with a large can of sliced peaches.
Im going to try it in the 9x12 i have always split that same recipe and cooked it in two large disposable loaf pans

With the peach i add 2 shots of peach schnapps also