Cherry Cobbler Bars
Yield
1 1/2 dozenPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | cup |
butter
at room temperature |
|
| 1 | cup |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 21 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 118 | ml |
butter
at room temperature |
|
| 237 | ml |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
lemon zest
grated |
|
| 606.9 | ml/g |
cherry pie filling
|
|
Directions
Heat oven to 350℉ (180℃).
Grease an 11x7-inch pan. Mix flour and baking powder.
In a large bowl, beat butter and powdered sugar with electric mixer until pale and fluffy.
Beat in egg and lemon peel.
With mixer on low speed, gradually add flour mixture.
Remvoe ⅔ cup dough.
With flfoured fingers, pat remaining dough over bottom of prepared pan.
Spread cherry pie filling over dough to edges of pan.
Roll reserved dough into 1 inch balls.
Flatten balls slightly and place evenly over pie filling.
Bake 30 minutes, or until top is golden.
