Cherry Cinnamon Roll Cobbler |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Red-hot candies and canned cherries make this a memorable dessert. Ingredients:
1 can (14-1/2 ounces) pitted tart cherries |
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 cup water |
3 tablespoons red-hot candies |
cinnamon roll topping |
1-1/2 cups all-purpose flour |
6 tablespoons brown sugar, divided |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup shortening |
1 egg, lightly beaten |
1/4 cup milk |
1 tablespoon butter, softened |
1/3 cup finely chopped pecans |
1/2 teaspoon ground cinnamon |
lemon glaze |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
Directions:
1. Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish.
2. In a bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14-in. x 10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
3. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling. Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.
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