Recipes and Cooking Cherry Cobbler 3.8 (33) Dollops of sweet biscuit dough turn golden brown as this fruit dessert bakes. For variety, replace the cherries with blueberries, peaches, or apples. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Cool Time: 1 hrs Bake Time: 20 mins Total Time: 2 hrs Servings: 6 Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 2 tablespoon sugar 1 ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon (optional) ¼ cup butter or margarine 6 cup fresh or frozen unsweetened pitted tart red cherries 1 cup sugar 3 tablespoon cornstarch 1 egg ¼ cup milk 2 teaspoon sugar (optional) ⅛ teaspoon ground cinnamon (optional) Vanilla ice cream (optional) Directions 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. 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. 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. If desired, combine the 2 teaspoons sugar with 1/8 teaspoon cinnamon, sprinkle over biscuits. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream. Blaine Moats 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 Rate it Print Nutrition Facts (per serving) 386 Calories 10g Fat 73g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 386 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 58mg 19% Sodium 236mg 10% Total Carbohydrate 73g 27% Total Sugars 50g Protein 5g Vitamin C 12.4mg 62% Calcium 70.7mg 5% Iron 1.6mg 9% Potassium 291mg 6% Folate, total 48.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.