Cherry Cobbler Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 291 calories, 4g fat (2g saturated fat), 9mg cholesterol, 173mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 3g protein.
Reviews for Cherry Cobbler
"i also added almond extract and it tasted a lot better the second time around. after reading the other reviews i spread the batter and it cooked through. so all in all yes i will make it again."
"Cherries very tart; topping was flavorless and insufficient ."
"Everyone loved this recipe! I read the other review given and what I did was add 1 tsp. of almond extract and 1 tsp. of lemon juice. When I make it again, I will make sure I spread the cobbler batter out more. I put spoonfuls into the cherry mixture, but it took longer for it to bake because the batter wasn't cooking through. I will definitely make this again!"
"I had a recipe I somehow lost that was very similar to this one. I recall that 1 teaspoon of almond extract was added to the stewed cherries. I used that instead of the lemon juice and really liked the results. However, another time I used the lemon juice and liked that too. Whichever I use, I love this recipe!"