Red Cherry Cobbler Recipe
Ingredients
| 1 1/2 quarts fresh, sour red cherries | ||
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Almond extract | 4 Drop | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Butter | 3 Tablespoon | |
| Milk | 1/3 Cup (16 tbs) | |
Directions
Wash, stem and pit cherries.
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.
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.
Chef
