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Cherry Cobbler

Heart.Foods's picture
Ingredients
  Frozen unsweetened cherries 8 Cup (128 tbs), thawed
  Sugar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Lemon juice 1 Tablespoon
  Almond extract 1⁄4 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Margarine 1⁄4 Cup (4 tbs)
  Cold water 2 Tablespoon
  Vegetable cooking spray 4
  Sugar 1 Teaspoon
Directions

Combine first 4 ingredients in a Dutch oven.
Combine cornstarch and lemon juice, stirring well; add to cherry mixture.
Bring to a boil, stirring occasionally; cook 1 minute or until thickened.
Remove from heat, and stir in almond extract.
Let cool slightly.
Combine flour, salt, and nutmeg; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, over surface; stir with a fork just until dry ingredients are moistened.
Shape into a ball; cover and chill 15 minutes.
Place dough between 2 sheets of heavy-duty plastic wrap; gently press dough to a 4-inch square.
Roll dough to an 8-inch square.
Place in freezer 5 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap; cut pastry into 1/2-inch strips.
Spoon cherry mixture into an 8-inch square baking dish coated with cooking spray.
Arrange pastry strips lattice-style over cherry mixture.
Seal to edge of dish; sprinkle with 1 teaspoon sugar.
Bake at 425° for 30 minutes or until pastry is golden and filling is bubbly.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Healthy

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