Juicy, sweet-tart cherry cobbler with an old-fashioned 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
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)
- Preheat oven to 400°F (205°C).
- 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.
- Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.
- 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.
- 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.
- Bake for 20 to 25 minutes. Serve warm with light cream, whipped cream or vanilla ice cream.
Makes 6 servings.