Cherry Cobbler with Corn Bread Biscuits

No oven is needed for this tasty dessert that cooks entirely in the saucepan. Simply drop biscuit dough on top of the bubbly cherry filling and simmer. That's easy!

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Cherry Cobbler with Corn Bread Biscuits

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Directions

  1. For filling, in a medium saucepan combine cherries, granulated sugar, cornstarch, and orange juice. Let the mixture stand for 20 minutes.
  2. Meanwhile, for biscuit topping, in a medium bowl stir together the cornmeal, flour, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. In a small bowl stir together the egg yolk(s) and milk. Add the egg mixture all at once to cornmeal mixture. Using a fork, stir just until moistened. Set aside.
  3. Cook and stir the filling over medium heat until thickened and bubbly. Reduce heat to low. Immediately spoon the biscuit topping into 2 mounds on top of hot filling.
  4. Cook, covered, about 10 minutes or until a wooden toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream. Makes 4 servings.
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Nutrition Facts (Cherry Cobbler with Corn Bread Biscuits)

  • Per serving:
  • 335 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 123 mg chol. ,
  • 322 mg sodium ,
  • 60 g carb. ,
  • 3 g fiber ,
  • 36 g sugar ,
  • 5 g pro.
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