Cherry Cobbler
Cherry Cobbler

Cherry Cobbler

April 16, 2017

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It's like this, pies take a lot of work. I love pie, but making great pastry takes some time. When I'm feeling lazy, I go with a cobbler. Fruit with a sweet biscuit topping is even better than pie and the fact that it is quicker to make has nothing to do with my preference and the cheque is in the mail. So, when you want a great dessert in a hurry, make this Cherry Cobbler and serve it proudly!

Serves: 6

Ingredients

300 ml (1 1/4 cup) sugar

50 ml (1/4 cup) cornstarch

1 liter (4 cups) tart cherries, pitted

2 ml (1/2 teaspoon) vanilla

125 ml (1/2 cup) brandy

Few drops red food colouring (optional)

120 grams or 250 ml (4 1/4 ounces by weight or 1 cup) all purpose flour

15 ml (1 tablespoon) sugar

7 ml (1 1/2 teaspoon) baking powder

2 ml (1/2 teaspoon) salt

5 ml (1 teaspoon) cinnamon

50 ml (1/4 cup) margarine or butter

125 ml (1/2 cup) milk

Directions

1 Mix the sugar, cornstarch, cherries and vanilla in a saucepan. Put over medium heat, stirring frequently, until boiling. Boil for 2 minutes, stirring constantly.

2 Remove from heat and stir in brandy. If you like a deep red colour, add a few drops red food colouring.

3 Pour cherry mixture into a 2 liter (2 quart) baking dish.

4 In a bowl, mix together the flour, sugar, baking powder, salt and cinnamon.

5 Use a pastry blender or two knives to cut the margarine in until there are coarse crumbs.

6 Stir in milk just to moisten the dry ingredients.

7 Drop the dough in spoonfuls over the hot cherry mixture.

8 Bake in a 400 F oven for 25 minutes or until the top crust is golden brown.

9 I suggest you serve it with ice cream.

Cherry Cobbler

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