- 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 tablespoon sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1/2 cup 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 pan; set aside.
- In a 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. Yield: 8 servings.
Reviews forGeorge Washington Cherry Cobbler
"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."
"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!"