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George Washington Cherry Cobbler

 George Washington Cherry Cobbler
WE lived on a farm with lots of fruit trees when I was growing up, and since Dad loved fruit, Mother prepared it often in many different ways. Blackberries or blueberries can also be used in this cobbler. -Juanita Sherwood, Charleston, Illinois
8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water
  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed
  • 1 tablespoon butter
  • TOPPING:
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 1/2 cup 2% milk
  • Ice cream, optional

Directions

  • In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir
  • in water until smooth. Add the cherries and butter. Bring to a boil
  • over medium heat; cook and stir for 2 minutes or until thickened.
  • Pour into an 8-in. square baking dish; set aside.
  • For topping, in a large bowl, combine the flour, 2 tablespoons sugar,
  • baking powder and salt. Cut in shortening until mixture resembles
  • coarse crumbs. Stir in milk just until moistened.
  • Drop by spoonfuls over the cherries; sprinkle with remaining sugar.

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George Washington Cherry Cobbler (continued)

Directions (continued)

  • Bake at 400° for 30-35 minutes or until golden brown. Serve warm
  • with ice cream if desired. Yield: 8 servings.
Nutritional Facts: 1 serving equals 231 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 270 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.