Cherry Cobbler
Dollops of sweet biscuit dough turn golden brown as this fruit dessert bakes. For variety, replace the cherries with blueberries, peaches, or apples.
Gallery
Recipe Summary
Ingredients
Directions
Rhubarb 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% ironExchanges: 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% ironExchanges: 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% ironExchanges: 1 Starch, 1 Fruit, 1 Other Carbo., 1 1/2 Fat