For whatever reason, these photos turned out horrible.
AND I took them before I added the glaze (very important element!).
Not sure what I was thinking there.
INDIVIDUAL CHERRY COBBLERS
1 box yellow cake mix
1 cup flour
1 packet of active dry yeast
2/3 cup warm water
2 cans (21 oz each) Cherry Pie Filling
1/2 cup butter
1 cup powdered sugar
3-4 T milk
Mix together 2 cups dry cake mix, yeast, and flour.
Add the warm water and eggs, stirring well.
Press into greased ramekins (or a greased 9×13 pan).
Mixture will be very thick.
Top with both cans of cherries, spreading evenly with a spatula.
Slice the butter, then mix with the remainder of the dry mix in a separate bowl, using your fingers to combine.
Drop small clumps of the mixture on top of the cherries.
Bake at 350 for 35-45 minutes. (If baking in the larger pan, you will need to bake for 45 minutes.)
While it cools a bit, mix your glaze, then pour over top of cobbler while still warm.
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