Door County Cherry Cobbler
Serve this delicious Door County cherry cobbler warm with a dollop of sweetened whipped cream.
4 cups Door County (Montmorency) pitted, sweetened tart cherries – fresh or frozen* (thawed) reserve juices
1 1/2 tablespoons butter
2 1/4 cups Bisquick biscuit mix
2 tablespoons granulated sugar
1 cup milk
1 1/2 tablespoons butter, melted
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 cup reserved cherry juice or 1/2 cup cherry juice plus 1/2 cup water
sweetened whipped cream
- Heat cherries on microwave or on top of stove in pan until warm throughout, about 3 minutes. Stir in 1 1/2 tablespoons butter. Pour into a buttered 9 x 9 inch glass baking dish. Set aside.
- In bowl whisk together biscuit mix and 2 tablespoons sugar; add milk and 1 1/2 tablespoons melted butter; beat until combined. Pour batter over cherries.
- Combine 1/2 cup sugar, cornstarch and cinnamon; sprinkle over batter. Bring cherry juice (or cherry juice/water mixture) to a boil. Pour over sugar mixture.
- Bake in a preheated oven at 350°F (175°C) for about 35 minutes or until wooden pick inserted in center of batter comes out clean.
- Serve warm with a dollop of sweetened whipped cream.
Makes 6 servings.
*If using unsweetened fresh or frozen cherries, sweeten them at a ratio of 3/4 cup sugar to 4 cups cherries.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.