Bing Cherry Cobbler Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Steps:

• Preheat oven to 375°F. Set aside 2 Tbsp. of the sugar for later use. Mix the remaining sugar and tapioca in large saucepan; stir in water and lemon juice. Bring to boil. Add cherries; cook 2 min., stirring frequently. Pour into lightly greased 8- or 9-inch square baking dish.
• Stir baking mix, reserved 2 Tbsp. sugar, the cinnamon and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture. Sprinkle with almonds.
• Bake 28 to 30 min. or until biscuit topping is golden brown. Cool 10 min. Cover and refrigerate any leftover cobbler.

Steps:

• Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
• In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Steps:

• Set oven to 400 degrees (oven rack to second-lowest position).
• Butter a 9-inch glass baking dish.
• To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes).
• Spoon the filling into prepared baking dish.
• To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
• Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
• Stir in buttermilk with a fork JUST until combined (do not overmix!).
• Drop the dough in mounds over the filling, leaving space between the mounds.
• Lightly sprinkle sugar over the dough.
• Bake for about 25-30 minutes, or until the topping id golden brown and the fruit is bubbling.
• Cool slightly and serve warm.

Steps:

• Preheat oven to 425 degrees F.
• In mixing bowl, combine cherries, flour and sugar; toss to coat evenly.
• Place in 8" square pan and bake for 25-30 minutes until bubbly.
• Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend.
• DO NOT OVERMIX; dough will be tough.
• When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar.
• Return to oven for 25-30 minutes or until topping is done and golden brown.
• Serve hot or cool with whipped cream.