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Cherry Cobbler

Makes: 6 servings
Prep 40 mins Cool 1 hr Bake 400°F 20 mins
Cherry Cobbler
Ingredients
  • 1  cup  all-purpose flour
  • 2  tablespoons  sugar
  • 1 1/2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon (optional)
  • 1/4  cup  butter or margarine
  • 6  cups  fresh or frozen unsweetened pitted tart red cherries
  • 1  cup  sugar
  • 2  tablespoons  cornstarch
  • 1  egg
  • 1/4  cup  milk
  •  Vanilla ice cream (optional)
Directions

1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.

2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.

3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling.

4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.

5. Makes 6 servings

From the Test KitchenRhubarb Cobbler:
  • Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.
  • Per 1 biscuit + about 1/2 cup filling: 346 cal., 10 g total fat (5 g sat. fat), 93 mg chol., 248 mg sodium, 59 g carbo., 3 g fiber, 6 g pro.
  • Daily Values: 9% vit. A, 16% vit. C, 15% calcium, 8% iron
  • Exchanges: 1 Starch, 1/2 Fruit, 3 Other Carbo., 1 1/2 Fat
  • Blueberry or Peach Cobbler Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.
  • Per 1 biscuit + about 1/2 cup filling blueberry, peach, apple, or pear variations: 278 cal., 10 g total fat (5 g sat. fat), 58 mg chol., 233 mg sodium, 44 g carbo., 6 g fiber, 4 g pro.
  • Daily Values: 8% vit. A, 20% vit. C, 5% calcium, 8% iron
  • Exchanges: 1 Starch, 1 Fruit, 1 Other Carbo., 1 1/2 Fat
Apple or Pear Cobbler:
  • Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 tablespoon lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir until thickened and bubbly.
  • Per 1 biscuit + about 1/2 cup filling: 278 cal., 10 g total fat (5 g sat. fat), 58 mg chol., 233 mg sodium, 46 g carbo., 3 g fiber, 4 g pro.
  • Daily Values: 7% vit. A, 9% vit. C, 5% calcium, 7% iron
  • Exchanges: 1 Starch, 1 Fruit, 1 Other Carbo., 1 1/2 Fat
Nutrition Facts (Cherry Cobbler)
  • Servings Per Recipe 6,
  • cal. (kcal) 386,
  • Fat, total (g) 10,
  • chol. (mg) 58,
  • sat. fat (g) 5,
  • carb. (g) 73,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 50,
  • pro. (g) 5,
  • vit. A (IU) 1944,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 236,
  • Potassium (mg) 291,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Fruit () 1,
  • Starch () 1,
  • Other Carb () 3,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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