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.
1 jar Chubby Cherry Filling and Topping (15 ounces)
2/3 cup cream cheese pastry filling
Make according to the directions in the package.
Learn more about Chubby Cherry Filling and Topping.
Get your Skillet Cobbler Mixes here.
See the cream cheese and other fillings.
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.