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Biscuit Topping:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter or margarine

1/4 cup milk

1 large egg, slightly beaten

 

Cherry Filling:

1 (20-ounce) can pitted tart red cherries, water pack and undrained

1/2 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon butter or margarine

Few drops red food coloring (optional)

1. Preheat oven to 400*F (205*C).
2. For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.
3. Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.
4. For Cherry Filling: Combine the cherries, sugar, cornstarch and, if using, food color in a saucepan. Bring to a boil over medium heat, stirring frequently, until slightly thickened and bubbly. Stir in butter.
5. To assemble cobbler, pour hot filling into an 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.
6. Bake for 20 to 25 minutes. Serve warm with light cream, whipped cream or vanilla ice cream.

Makes 6 servings.