Door Country Cherry Cobbler
Serve this old fashioned biscuit crust-topped cherry cobbler warm with a dollop of sweetened whipped cream or a scoop of vanilla ice 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 biscuit mix (such as Bisquick)
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 or vanilla ice cream for accompaniment
- 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 9x9x2-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 (190°C) for about 35 minutes or until wooden pick inserted in center of batter comes out clean.
- Serve warm with dollop of sweetened whipped cream.
Makes 8 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.