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Cherry Cobbler

Cherry Cobbler
I've made this recipe for years, adapting it to suit our taste. It's a delicious way to use lots of cherries. I hope you enjoy this tart treat!—Peggy Burdick, Burlington, Michigan
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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
© Taste of Home 2013

2 of 2

Cherry Cobbler (continued)

Directions (continued)

  • until golden brown. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 291 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 173 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013