Cherry Pineapple Cobbler Recipe
Ingredients
3 1/2 cups pitted frozen sweet cherries (1 pound), thawed and drained with juice reserved
1 can (8 ounces) unsweetened crushed pineapple, drained with juice reserved
1/3 cup water
4 teaspoons cornstarch
2 tablespoons honey
1/2 teaspoon vanilla extract
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 tablespoon butter, melted
2 tablespoons honey
1/3 cup half-and-half
1 egg heavy cream (optional)
Directions
Preheat oven to 375°F.
Lightly butter an 8 X 8 X 2-inch baking dish.
Combine cherry juice, pineapple juice, and water in a jar with a tight-fitting lid.
Add cornstarch, and shake until blended.
Pour into a medium-size saucepan.
Add cherries, pineapple, and 2 tablespoons honey.
Cook over medium heat until bubbly and thick.
Add vanilla.
In a medium-size bowl, sift together flour, baking soda, and cinnamon.
Add butter, 2 tablespoons honey, half-and-half, and egg, and blend just until dry ingredients are moistened.
Pour cherry-pineapple mixture into prepared baking dish.
Place 6 even spoonfuls of dough over fruit, and bake for about 25 minutes, or until topping is lightly browned.
Lightly butter an 8 X 8 X 2-inch baking dish.
Combine cherry juice, pineapple juice, and water in a jar with a tight-fitting lid.
Add cornstarch, and shake until blended.
Pour into a medium-size saucepan.
Add cherries, pineapple, and 2 tablespoons honey.
Cook over medium heat until bubbly and thick.
Add vanilla.
In a medium-size bowl, sift together flour, baking soda, and cinnamon.
Add butter, 2 tablespoons honey, half-and-half, and egg, and blend just until dry ingredients are moistened.
Pour cherry-pineapple mixture into prepared baking dish.
Place 6 even spoonfuls of dough over fruit, and bake for about 25 minutes, or until topping is lightly browned.
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