Juicy, tart cherry cobbler
with a biscuit topping.
Cherry
Cobbler
- Biscuit Topping:
- 1 cup all-purpose flour
- 2 tablespoons granulated
sugar
- 1 1/2 teaspoons baking
powder
- 1/4 teaspoon salt
- 1/4 cup butter or
margarine
- 1/4 cup milk
- 1 large egg, slightly
beaten
-
- Cherry Filling:
- 1 (20-ounce) can pitted
tart red cherries, water pack and undrained
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter or
margarine
- Few drops red food coloring
(optional)
- Preheat oven to 400°F (205°C).
- For the Biscuit Topping:
Combine the flour, sugar, baking powder and salt together in
a bowl. Cut in butter using a pastry blender or the tips of your
fingers until mixture resembles coarse crumbs.
- Combine milk and egg and
add all at once to the flour mixture, stirring just until dry
ingredients are moistened. Set aside.
- For Cherry Filling: Combine
the cherries, sugar, cornstarch and, if using, food color in
a saucepan. Bring to a boil over medium heat, stirring frequently,
until slightly thickened and bubbly. Stir in butter.
- To assemble cobbler, pour
hot filling into an 9-inch square or round baking dish. Immediately
spoon biscuit topping into 6 mounds on top of hot filling.
- Bake for 20 to 25 minutes.
Serve warm with light cream, whipped cream or vanilla ice cream.
Makes 6 servings.
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