Easy Mini Cherry Cobbler Recipe


1 (21 oz.) can cherry pie filling
1 can refrigerator biscuits, separated into 5 biscuits
2 Tbsp. butter or margarine, melted
2 tsp. white sugar
2 tsp. brown sugar
1/4 tsp. cinnamon


  1. Preheat oven to 375°.
  2. Save out 5 cherries and a little of the pie filling for garnish.
  3. Divide the rest of the filling between 5 greased 6 oz. custard cups or ramekins.
  4. Top each one with a biscuit, either rolling the biscuit in the butter or brushing the butter on the biscuit.
  5. Mix the sugars and cinnamon.
  6. Sprinkle on top.
  7. Bake at 375° for 14 -17 minutes (until the biscuits are brown).
  8. Garnish with reserved cherries and filling.