George Washington Cherry Cobbler
Total TimePrep: 20 min. Bake: 30 min.
- 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
- 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. Bake at 400° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts1 each: 231 calories, 7g fat (2g saturated fat), 6mg cholesterol, 270mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 3g protein.
Aug 2, 2016
This is a yummy cobbler! I doubled the recipe and put it in an 11x17 baking dish. The filling was delicious and the topping was more of a cake-like consistency. Next time I may try it with a crispier topping. Really good served warm, topped with vanilla ice cream!
Jul 6, 2015
doubled the recipe, used fresh Rainer cherries (20 oz) and used 2/3 c. Sugar for double recipe. Otherwise same amounts of other ingredients as recipe called for, for a double recipe. Put in a 13 x 9 pan. Doubled recipe for topping and only sprinkled 3 T sugar on top. Have it in the oven. Will update on the taste. Have vanilla ice cream in the freezer :) ~~~ okay it was fabulous but I will cut the sugar some more in the filling next time. Still a little too sweet.
Dec 13, 2009
Very good....I think I would add a little cinnamon to the breading part for a little more flavor....Love the cherry part though-Yum!
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