Cherry Cobbler
From bostonmargy 15 years ago
- 23 minutes to make
- Serves 6
This simple and tasty cherry cobbler comes from the New Homes and Gardens Cookbook. I used fresh cherries, needing about 2 1/2 to 3 lbs total. Get a cherry pitter!
Ingredients
- 1 cup all-purpose flour shopping list
- 2 tbs sugar shopping list
- 1 1/2 tsp baking powder shopping list
- 1/2 tsp cinnamon (optional) shopping list
- 1/4 cup butter or margarine shopping list
- 6 cups fresh or frozen unsweetened pitted red cherries shopping list
- 1 to 1 1/4 cups sugar shopping list
- 4 tsp cornstarch shopping list
- 1 egg shopping list
- 1/4 cup milk shopping list
- vanilla ice cream (optional) shopping list
How to make it
- For topping: in a medium bowl stir together flour, the 2 tbs sugar, baking powder and optional cinnamon. Cut in butter/margarine until the mixture resembles coarse crumbs. Set aside.
- For filling: in a saucepan combine the cherries, 1 to 1 1/4 cups sugar, cornstarch and 1/4 cup water. Let stand for 10 minutes (20 minutes if using frozen fruit). Cook and stir until thickened and bubbly. Keep filling hot.
- In a small bowl stir together the egg and milk. Add to flour mixture, stirring until just combined. Transfer the hot filling to a greased 2-quart baking dish. Using a spoon, drop topping onto small mounds on top of filling.
- Bake cobbler in a 400 degree oven for 20 - 25 minutes, until top is firm and somewhat browned. Serve warm or at room temperature with optional ice cream.
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