- 5 cups pitted canned tart red cherries
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 2-1/2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2-1/2 tablespoons lemon juice
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter or margarine
- 1/3 to 1/2 cup milk
- Drain cherries, reserving 1-1/4 cups juice; discard remaining juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry and lemon juices. Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine 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.
Reviews forCherry 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!"