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Very Cherry Cobbler recipe

Very Cherry Cobbler.

Cherry season is short…so be sure youdon’t miss out on making this delicious cobbler! (Of course,if you do, you can always use frozen cherries!)

Recipe: Very Cherry Cobbler

Filling:2 cups water
3 tablespoons cornstarch
2 pounds (6 cups) pitted Northwest fresh sweet cherries
1/4 cup granulated sugar
2 teaspoons freshly grated lemon peel
1/2 teaspoon saltBiscuit Topping:
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup heavy cream
Milk or cream for brushing on biscuits
Sugar for sprinkling on biscuits

  • For Filling: In large saucepan, stir togetherwater and cornstarch. Add cherries, sugar, lemon peel and salt.Bring to a boil over medium heat. Cook 5 minutes, stirring, untilmixture thickens and become clear. Transfer fruit mixture toshallow 1 1/2-quart baking dish; set aside.
  • For Biscuit Topping: Combine flour, sugar,baking powder and salt in medium bowl. In a separate bowl, beatheavy cream until soft peaks form. Add cream to dry ingredients;mix with fork until mixture begins to hold together. Transferto lightly floured surface; knead 10 times or until smooth doughforms. Roll or pat out to 3/4-inch thick circle.
  • Place on top of fruit mixture. If preferred,topping can be cut with a biscuit cutter into 6 biscuits. Brushtopping with milk or cream and sprinkle with sugar.
  • Bake at 425°F (220°C) for 15 to20 minutes, or until biscuits are browned and fruit is bubbling.Cool slightly before serving.

    Makes 6 servings.

    Nutritional Analysis Per Serving: 448 Cal.,6.0 g pro., 16.0 g total fat, 72.0 total carb., 54 mg chol.,4.0 g dietary fiber and 440 mg sodium.

    Recipe and photograph provided courtesyof Washington State Fruit Commission.

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