Cherry Cobbler

Cherry Cobbler I

Ingredients

Fruit Filling

• 2 cans (16oz. each) pitted sour cherries, undrained
• 3/4 cup sugar
• 2 Tbsp. cornstarch
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• 1/8 tsp. almond extract

Topping

• 1 cup flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup cold butter or margarine
• 1 egg
• 1/2 cup milk

Directions

Preheat oven to 400 degrees F. For fruit filling, drain cherries, reserving 1 cup liquid. In medium saucepan, combine sugar and cornstarch; stir in reserved cherry liquid. Bring to a boil over medium high heat, stirring constantly until thickened and clear. Reduce heat to medium ; boil 1 minute. Stir in cherries and almonds extract; pour into 8 inch square baking dish.

For topping, combine flour, sugar, baking powder and salt in large bowl. Using pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk egg and milk. Add to dry ingredients; stir until dry ingredients are just moistened. Drop rounded tablespoonfuls of dough onto cherry mixture.

Bake 25-30 minutes or until topping is golden brown. Serve warm topped with sweetened whipped cream, if desired. Note: Two cans cherry pie filling may be substituted for the sour cherries. Omit the 3/4 cup sugar and cornstarch in the filling and proceed as recipe directs.

By Robin from Washington, IA

Cherry Cobbler II

Ingredients

• 1 can cherry pie filling
• 1 cup sugar
• 1 cup flour
• 2 tsp. baking powder
• 1/2 cup milk
• 1 stick margarine

Directions

Melt margarine in baking dish. Pour batter on margarine. Cover with cherry pie filling. Bake at 325 degrees F for 1 hour.

By Robin from Washington, IA