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Cherry Cobbler recipe

Juicy, tart cherry cobbler with a biscuittopping.

Recipe: Cherry Cobbler

Biscuit Topping:1 cup all-purpose flour2 tablespoons granulated sugar1 1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup butter or margarine1/4 cup milk1 large egg, slightly beatenCherry Filling:1 (20-ounce) can pitted tart red cherries,water pack and undrained1/2 cup granulated sugar1 tablespoon cornstarch1 tablespoon butter or margarineFew 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 butterusing a pastry blender or the tips of your fingers until mixtureresembles coarse crumbs.
  • Combine milk and egg and add all at onceto the flour mixture, stirring just until dry ingredients aremoistened. Set aside.
  • For Cherry Filling: Combine the cherries,sugar, cornstarch and, if using, food color in a saucepan. Bringto a boil over medium heat, stirring frequently, until slightlythickened and bubbly. Stir in butter.
  • To assemble cobbler, pour hot fillinginto an 9-inch square or round baking dish. Immediately spoonbiscuit topping into 6 mounds on top of hot filling.
  • Bake for 20 to 25 minutes. Serve warmwith light cream, whipped cream or vanilla ice cream.

    Makes 6 servings.

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