Wheat And Oat Fruit Cobbler
|Canned pitted sour cherries||16 Ounce (1 Can)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Red food coloring||5 Drop|
|Blueberries||2 Cup (32 tbs), drained, rinsed (Fresh Or Frozen)|
|Almond extract||1⁄2 Teaspoon|
|Graham flour||1 Cup (16 tbs)|
|Granulated sugar||3 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Quick cooking oatmeal/Old fashioned oatmeal||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
Drain cherries and save the liquid.
Add enough water to make 1 cup (250 mL).
Combine 1/4 cup (60 mL) sugar replacement and cornstarch in a medium saucepan.
Add cherry liquid, cherries and food coloring, if using.
Stir to blend.
Cook over medium heat until mixture comes to a boil.
Cook 1 minute, stirring constantly, until mixture thickens and is clear.
Remove from heat.
Add blueberries and almond extract.
Pour mixture into 2 qt. (2 L) casserole.
Set aside while preparing topping.
Measure flour into a bowl.
Add 3 tsp (45 mL) sugar replacement, baking powder and salt to flour.
Stir well to blend.
Cut in the margarine until mixture looks like coarse meal.
Stir in oats.
Add milk and egg.
Stir just to moisten dry ingredients.
Drop dough by spoonfuls onto warm fruit.
Spread carefully to cover top.
Bake at 400°F (200°C) for 25 to 30 minutes.