TART CHERRY COBBLER RECIPE - (4.6/5)
Provided by mommumma
Number Of Ingredients 15
Steps:
- TOPPING : In a large bowl, combine flour, baking power, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. FILLING: Mix sugar, cornstarch, and cherry juice. Cook until slightly thickened. Remove from heat and add cherries, lemon juice, cinnamon and almond extract. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling. Bake for 20 to 25 minutes at 375°F or until filling is bubbly and topping is golden. Serve warm.
TART CHERRY COBBLER
This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!
Provided by s. warren
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
- Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
- Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 50.1 g, Cholesterol 2.7 mg, Fat 6.2 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 102.8 mg, Sugar 39.1 g
CHERRY COBBLER II
This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.
Provided by Jan Lester
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
- In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
- Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
- Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g
SAUCY TART CHERRY COBBLER CAKE- GRANDMA'S
This is an old family recipe. Grandma made it often and served this gooey cake with sauce topped with ice cream or whipped cream. This recipe is a bit tart and we like it that way. Don't expect it to be super sweet.
Provided by Kathie Carr @kathiecc
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter an 8 inch square pan. In a large mixing bowl cream butter and sugar. Stir in egg. In a separate bowl stir together baking soda and flour. Mix into creamed mixture. Be sure ingedients are well blended. Fold in 1 cup cherries, drained. (Reserve juice and remaining cherries). Spread in prepared 8 inch square pan. Bake for 25 minutes
- While cake is baking pour the reserved juice into a saucepan. Stir in cornstarch. Cook over medium heat, stirring constantly, until thickened. Stir in rmaining cherries and 2 tablespoons sugar. When sugar has dissolved remove from heat and serve hot over warm cake. Serve with ice cream or whipped cream, if desired.
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