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Door County Cherry Cobbler recipe

Serve warm with a dollop of sweetened whippedcream.

Recipe: Door County CherryCobbler

4 cups Door County (Montmorency) pitted,sweetened tart cherries – fresh or frozen* (thawed) reservejuices
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 1/2cup water
sweetened whipped cream

  • Heat cherries on microwave or on top ofstove in pan until warm throughout, about 3 minutes. Stir in1 1/2 tablespoons butter. Pour into a buttered 9 x 9 inch glassbaking dish. Set aside.
  • In bowl whisk together biscuit mix and2 tablespoons sugar; add milk and 1 1/2 tablespoons melted butter;beat until combined. Pour batter over cherries.
  • Combine 1/2 cup sugar, cornstarch andcinnamon; sprinkle over batter. Bring cherry juice (or cherryjuice/water mixture) to a boil. Pour over sugar mixture.
  • Bake at 350°F (175°C) for about35 minutes or until wooden pick inserted in center of battercomes out clean.
  • Serve warm with a dollop of sweetenedwhipped cream.

    Makes 7 servings.

    *If using unsweetened fresh or frozen cherries,sweeten them at a ratio of 3/4 cup sugar to 4 cups cherries.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    July 2012

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