Cherry CobblerI’ve made this cherry cobbler recipe for years, adapting it to suit our taste. It’s…
5 cups pitted canned tart red cherries 1/3 cup sugar 1/3 cup packed brown sugar 2 tablespoons plus 1-1/2 teaspoons cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons plus 1-1/2 teaspoons lemon juice TOPPING: 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons cold butter 1/3 to 1/2 cup milk
Drain cherries, reserving 1-1/4 cups juice; set aside.
Discard remaining juice.
In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth.
Bring to a boil.
Cook and stir for 2 minutes or until thickened and bubbly.
Add cherries; pour into an ungreased 9-in.
square baking pan.
For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly.
Stir in enough milk to moisten.
Drop by tablespoonfuls over cherries.
Bake at 450° for 10-13 minutes or until golden brown.
Nutrition Facts 1 each:
- 291 calories, 4g fat (2g saturated fat), 9mg cholesterol, 173mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 3g protein.