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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