Cherry Cobbler Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings6Cuisine
CourseMethod
DishSpeciality
Main Ingredient

Ingredients

 Pitted tart red cherries6 Cup (96 tbs)
 Sugar1 3⁄4 Cup (28 tbs)
 Quick-cooking tapioca1⁄3 Cup (5.33 tbs)
 Grated lemon rind1 Teaspoon
 Salt1⁄8 Teaspoon
 Piecrust mix3 Ounce (Half A Package)
 Butter/Margarine2 Tablespoon

Nutrition Facts

Serving size

Calories 562 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 10.8 mg

Sodium 113.8 mg4.7%

Total Carbohydrates 130 g43.4%

Dietary Fiber 4.6 g18.2%

Sugars 99.9 g

Protein 2 g3.3%

Vitamin A 4.9% Vitamin C 5.7%

Calcium 13.1% Iron 30%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a large bowl; place the cherries and sprinkle with sugar, tapioca, lemon rind, and salt; toss lightly to mix. Let stand while making the pastry.
2 Prepare the piecrust mix, or make the pastry from your favorite single-crust recipe. Roll out to a 10-inch round on a lightly floured pastry cloth or board. Cut several slits near the center to let the steam escape.
3 Into a 6-cup shallow baking dish,spoon the cherry mixture and dot with butter or margarine. Cover with pastry;and fold the edge under, flush with rim; flute to make a pretty edge.
4 Bake in a hot oven at 425 degrees farenheit for 50 minutes, or until the pastry is golden and juices bubble up. Cool at least for an hour on a wire rack.

SERVING
5 Serve in bowls, with plain cream (optional).

TIP
To make sure the pastry top will fit, turn your baking dish upside down over rolled-out pastry and measure, allowing an extra inch all around.
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