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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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What could be more comforting than a fruit cobbler fresh from the oven? Here's a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling. Ingredients:
1/4 cup sugar |
2 tablespoons cornstarch |
3/4 teaspoon ground allspice |
2 cans (21 ounces each) cherry pie filling |
3 cups diced fresh or frozen rhubarb, thawed |
almond topping: |
2 cups king arthur unbleached all-purpose flour |
3 tablespoons plus 2 teaspoons sugar, divided |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups heavy whipping cream |
1/2 teaspoon almond extract |
1/4 cup sliced almonds |
Directions:
1. In a large bowl, combine the sugar, cornstarch and allspice. Fold in pie filling and rhubarb.
2. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 400° for 15-20 minutes or until rhubarb is tender.
3. Meanwhile, in a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt; stir in the cream and extract just until a soft dough forms. Drop by spoonfuls over cherry mixture; sprinkle with almonds and remaining sugar.
4. Bake, uncovered, for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm. Yield: 12 servings.
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