Mix 1 cup of original Bisquick with 1/4 cup of milk, 1 tablespoon of sugar and 1 tablespoon of softened butter. Pour a 21-ounce can of cherry pie filling into a casserole dish, and add the crust mixture. Bake the cherry cobbler for 20 minutes at 400 degrees Fahrenheit.
For a more complex cherry cobbler dessert, begin by making a crumble crust from scratch. Combine 1 cup of flour with 1/4 cup of sugar, 1 teaspoon of baking soda and 1/2 teaspoon of cinnamon for some extra sweetness. Gently stir in 3 tablespoons of butter, an egg and 3 tablespoons of milk until the mixture crumbles against a fork.
Preheat the oven to 400 degrees Fahrenheit, and lightly grease an 8-inch baking dish. Over medium heat on the stove, stir together 6 cups of red, pitted cherries, 1 1/4 cups of sugar, 1/4 cup of water and 4 teaspoons of cornstarch. Stir until the filling is bubbling and has thickened.
Pour the cherry filling into the baking dish, and top it with the crumble crust. Bake for 25 minutes until the crust is golden-brown and bubbling. Cool each serving of cherry cobbler with a scoop of vanilla ice cream or a dollop of whipped cream.