George Washington Cherry Cobbler |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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WE lived on a farm with lots of fruit trees when I was growing up, and since Dad loved fruit, Mother prepared it often in many different ways. Blackberries or blueberries can also be used in this cobbler. -Juanita Sherwood, Charleston, Illinois Ingredients:
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 |
topping: |
1 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
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