How to Make Cherry Cobbler
Cherry cobbler is a delicious dessert that can serve a lot of people. This makes it a good recipe for pot lucks and gatherings. Top the dessert with ice cream or whipped cream. Try using fresh fruit for this recipe when it is in season. Read on to learn more. Does this Spark an idea?
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Things You'll Need
- 1 ½ cup canned cherries
- 2/3 cup cherry juice
- 1 cup sugar
- 1 tbls. corn starch
- Salt
- Sauce pan
- 1 cup flour
- 1 tsp. baking powder
- 1/3 cup vegetable oil
- 3/4 cup milk
- 9-by-13-by-2 inch baking dish
- Rolling pin
- Sifter
Instructions
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1
Mix the cherries, cherry juice, sugar, corn starch and a pinch of salt together in a sauce pan.
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2
Preheat the oven to 450 degrees.
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3
Cook the cherry mix over low heat until thickened, stirring continuously.
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4
Sift the flour, baking soda and 3/4 teaspoon salt.
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5
Kneed the oil into the flour mixture until it makes a dough.
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6
Add the milk in slowly so the dough is soft but not sticky.
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7
Roll the dough out with the rolling pin until the dough is 3/4-inch thick.
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8
Place the dough in a greased baking dish. Spread it across and up the sides of the dish. Remove any excess dough. Roll the excess into a ball and flatten it with the rolling pin. Cut it into small, 1-inch wide strips.
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9
Pour the thickened cherry mix into the baking dish and spread it out evenly.
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10
Criss-cross the cut dough on top of the cherry cobbler, leaving small holes for steam to escape. Place the dessert into oven and bake for 15 minutes or until golden brown.
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1
Tips & Warnings
This dish yields 8 to 10 servings.
For a variety, substitute or peaches, berries or apples and their juices for the cherries and cherry juice.
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Comments
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chetwood
Nov 15, 2008
Oops, I meant to say, "The measurements are NOT accurate." -
chetwood
Nov 15, 2008
Oops, I meant to say, "The measurements are NOT accurate."
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chetwood
Nov 15, 2008
This recipe is off a bit. The measurements are accurate. If you follow the directions 'as is' you will come out with a runny mixture of a dough and tarty cherries. We made this tonight and had to add a little more sugar, a LOT more flour to make an actual dough, and, although the instructions talk of mixing everything with BAKING SODA, you actually do not have any baking soda to mix. Make the necessary adjustments and it will come out good enough to eat.
