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
- 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
- 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. Yield: 6-8 servings.
Originally published as Cherry Cobbler in Taste of Home February/March 1995, p9
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