Drop Biscuit Cherry Cobbler Recipe 435

Steps:

• Mix filling ingredients in a saucepan. Bring to a boil, and turn off. Make the topping by mixing the dry ingredients. Then work in shortening with a pastry blender or fork. Quickly mix milk in. Place filling mix in a greased baking dish. Drop topping into cherries with a spoon. Bake at 400 degrees F for about 30 minutes until the topping is browned. Great served with milk or ice cream.

Steps:

• Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling
• Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
• For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
• For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
• Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.

Steps:

• Biscuit Dough For Cobbler: Stir together flour, sugar, baking powder, salt and nutmeg.
• Stir in corn oil.
• Add milk and mix well.
• Cherry Cobbler: Drain cherries reserving 3/4 CUP juice.
• In small saucepan, mix together juice, sugar and cornstarch.
• Cook over medium heat, stirring constantly until mixture comes to a boil and boils one minute.
• Stir in margarine, lemon juice and food coloring.
• Remove from heat.
• Add cherries.
• Pour hot cherry mixture into 10x6x2" baking dish.
• Then, drop biscuit dough by teaspoonfuls onto hot cherry mixture.
• Bake in 400F oven for 20 to 30 minutes or until biscuit dough is golden.
• Makes 6 servings.

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.

Steps:

• For pear filling:
• Preheat oven to 400°F. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9" baking dish.
• For topping and assembly:
• Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar.
• Bake until filling is bubbling and top is golden brown and cooked through, 40-45 minutes; let cool. Serve with ice cream.