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Red Cherry Cobbler Recipe
|Sour red cherries||1 1⁄2 Quart|
|Sugar||1 Cup (16 tbs)|
|Almond extract||4 Drop|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2501 Calories from Fat 389
% Daily Value*
Total Fat 44 g68.4%
Saturated Fat 25.7 g128.4%
Trans Fat 0 g
Cholesterol 104.3 mg
Sodium 1160.7 mg48.4%
Total Carbohydrates 520 g173.3%
Dietary Fiber 26.5 g106%
Sugars 329.7 g
Protein 30 g60.1%
Vitamin A 388.1% Vitamin C 236.5%
Calcium 89.7% Iron 63.6%
*Based on a 2000 Calorie diet
Place in an even layer in glass baking dish (10 1/2" x 6 1/2" x 2").
Mix the 1 cup of sugar and cornstarch thoroughly.
Sprinkle over cherries, then sprinkle extract over sugar mixture.
Sift flour, measure and resift 3 times with baking powder, salt and the 1 teaspoon sugar.
Cut in butter with pastry blender or work in with tips of fingers until consistency of coarse meal.
Add milk all at once.
Stir with a fork until dough is stiff.
Turn out on a lightly floured board and knead quickly and lightly 8 times.
Roll out to a rectangle, 10 x 6 inches.
Cut a deep design in dough for steam vents.
Lay over top of cherries, trim and flute edge.
Bake in a hot oven (425° F.) for 20 minutes.
Reduce heat to moderately slow (325° F.) and bake 10 minutes longer.
Serve warm with whipped cream if desired.