George Washington Cherry Cobbler Recipe
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
- 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
- 1 cup 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
- 1. 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.
- 2. 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.
- 3. Drop by spoonfuls over the cherries; sprinkle with remaining sugar. Bake at 400° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 8 servings.
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.
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