The last reviewer is correct. I am the submitter of this recipe and the can of cherry pie filling should be 21 oz, not 12.
Super yummy! Not the best ever but really REALLY good! Used light cherry pie filling and lower fat butter (Brummel & Brown's) to cut down on sugar fat and calories.
This was good & easy. I followed the recipe exactly except for the cherry pie filling. I think the recipe is supposed to say 21 oz instead of 12 oz. I couldn't find a 12 oz can in the store & when I spread the 21 oz can over the bottom it just barely covered. It took me over than 15 mins to prepare but maybe I was being slow. It cooked for exactly 40 mins. We serve it warm with vanilla ice cream. Thanks.
Great combination! I made it with frozen sweet cherries cooked with a little corn starch and almond extract for flovoring. Will make again often.
Very good! We preferred this served warm. I think vanilla ice cream is a must. I will try this again with more pie filling as I felt like there wasn't enough when compared to the amount of the cobbler.
This is delicious. I took it to a last minute dinner I was asked to bring a dessert for and it was a big hit! Served it warm with vanilla ice cream...yummy! It was very easy and used ingredients I had on hand. Chocolate and cherry really DO make a great combination!
Good- not amazing. Make sure you use unsalted butter and definitely serve with ice cream.
This was pretty good however I did kick it up a notch by adding a almond crumble topping. I didn't measure anything for the topping but I used a little flour some brown sugar oats sliced almonds butter and a little almond and vanilla extract. I just sprinkled it over the cherry filling and bakind it. We served it warm with vanilla ice cream. Yummy!
This was delicious. I used Ghirardelli chocolates which i believe made a big impact on the overall flavor. I would definitely recommend going for quality chocolate on this one. Also i used one can of cherry pie filling (21 oz) in addition another 15oz frozen bag of black cherries. I took the advice of another reviewer and cooked the frozen cherries with a little bit of corn starch a splash of water and almond extract. I also then poured the can of pie filling into the pan with the other cherries to make the flavor more uniform. I sprinkled sliced almonds over the top and added some extra chocolate chips to the batter. I think overall it was amazing. Everyone at the dinner party i went to raved about it. I got comments like "Oh my gosh this is gourmet!" and "I can't believe you made this!" The only thing i would do differently next time is to not add the extra chocolate chips to the batter. I think that it made it very rich which i actually do love but that it is yummy enough without them. I think that adding the extra cherries was imperative though and made the dish perfect. It still fit in a 2-quart casserole dish. I will make this again for sure!
I followed the recipe and mine turned out very 'cakey' and not enough cherries. Next time I would use 2 cans of cherries.
