FRESH CHERRY COBBLER
This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
Provided by Miranda Williams
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 41.8 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 93.8 mg, Sugar 32.3 g
CHERRY COBBLER
Celebrate summer's bounty with this classic American dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
- In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 595 g, Fat 27 g, Fiber 4 g, Protein 7 g
FRESH CHERRY COBBLER
This is one of my absolute favorites. You can have the cherries macerating all afternoon, and whip up the finished product while you do the dinner dishes for a special evening dessert. My Belgian husband had never eaten a cobbler before this one, now he can't get enough . . .
Provided by FlemishMinx
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water.
- Let stand at least one hour and up to several hours, stirring occasionally.
- Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil.
- Add 1 TBS butter and set aside.
- Pre-heat oven to 350 degrees.
- Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven.
- While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk.
- When the butter is completely melted, remove the pan and pour the batter into the melted butter.
- The batter will immediately begin to cook, which is what you want.
- Carefully spoon the cherry mixture evenly over the batter.
- Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned.
- As the cobbler cooks, the batter will begin to rise up around the cherry mixture.
- Serve warm (or at room temperature) with vanilla ice cream, if desired.
Nutrition Facts : Calories 577.3, Fat 19.2, SaturatedFat 11.9, Cholesterol 51.5, Sodium 744.6, Carbohydrate 100.5, Fiber 2.9, Sugar 73.4, Protein 5.3
BEST CHERRY COBBLER
I love this simple cherry cobbler so much that I used to ask for it on my birthday instead of a birthday cake. Everyone I've ever made it for have loved it. My mom taught me the recipe and I've played around with it only a little (by cutting down the sugar slightly or using a different pie filling.)
Provided by chef 1013062
Categories Dessert
Time 1h10m
Yield 1 cobbler
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Melt butter in casserole dish (or the dish you use to bake the cobbler).
- In a separate bowl, mix together the milk, flour, and sugar.
- Pour the mixture into the dish with the butter, don't stir.
- Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
- Bake for 1 hour.
Nutrition Facts : Calories 2871.1, Fat 102.6, SaturatedFat 64.2, Cholesterol 278.2, Sodium 2626.6, Carbohydrate 470.9, Fiber 7, Sugar 199.9, Protein 23.5
CHERRY COBBLER
Steps:
- Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.
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Reviews 77Calories 274 per servingCategory Pies, Tarts & Crisps
- In a large saucepan, combine the cherries, sugar, cornstarch, and salt. Stir in the lemon juice, vanilla extract, and almond extract. Bring to a boil over medium heat and cook for 5 minutes, or until cherries are tender and juices have thickened. Transfer cherries to an ungreased 8-inch square baking pan.
- Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Gradually add enough milk to moisten the dough. Drop by the spoonfuls over the top of the cherries. Bake for 10-15 minutes, until the top is golden brown and biscuit is cooked through.
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4.4/5 (213)Calories 407 per servingCategory Dessert
- Cook the cherry filling: Wash and pit your cherries. This process is much faster and easier with a cherry pitter. Slice them in half and add them to a saucepan with the rest of the filling ingredients. Cook them over medium heat for about 5 minutes, stirring occasionally.
- Make the batter: Mix the flour, sugar, baking powder, salt, egg, and milk in a bowl until smooth. Melt the butter in the skillet, remove from heat, then pour the batter in.
- Bake: Spoon the cherry mixture in an even layer over the batter and turn the oven down to 350F. Bake for 40 to 45 minutes, or until golden brown.
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4.7/5 (6)Total Time 1 hrCategory DessertCalories 356 per serving
- Preheat oven to 375 degrees F and lightly grease an 8x8" baking dish or a 2-3 quart casserole dish.
- Place cherries, 1/4 cup (35g) flour and 3/4 cup (150g)sugar in the baking dish and stir to combine.
- In a medium bowl, stir together remaining 1 cup (125g) flour, 1/4 cup (50g) sugar, and baking powder until combined. Add in buttermilk, egg, oil and vanilla and stir until moistened.
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5/5 (14)Estimated Reading Time 3 minsServings 2Total Time 45 mins
- Add all the pie crust ingredients except the water into a food processor and pulse a few times until combined. Add the water, and pulse a few more times until a crumbly dough forms. Add a bit more or less water as needed. Form the dough into a ball and wrap in plastic wrap to refrigerate while you make the filling.
- Gently mix together all the filling ingredients in a mixing bowl. Divide the mixture evenly between two ramekins sprayed with non-stick spray (mine were 6 ounce ramekins). Set aside.
- Roll the pie dough out to about 1/4 inch on a lightly floured surface. Cut snowflakes out using a cookie cutter or another shape of your choice. Repeat until all dough is used.
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- Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil ina medium saucepan, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat; stir in 3 tablespoons butter, lemon rind, and almond extract. Pour into a lightly greased 11- x 7-inch baking dish.
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- Bake at 350° for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool in dish on a wire rack 15 to 20 minutes. Serve warm with ice cream.
- *3 (5 ounce) cans pitted tart red cherries can be substituted. Drain cherries, reserving 1/2 cup juice. Substitute reserved juice for 1/2 cup water.
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- Preheat the oven to 350 degrees F. Place the butter in a 9×9-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.
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