CAROLYN'S OH-SO-EASY CHERRY COBBLER
Only 4 ingredients are needed to make this quick and easy dessert. Serve warm with vanilla ice cream...yum!
Provided by mzlizz
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
- Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside.
- Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries.
- Bake in the preheated oven until lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 55 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 398 mg, Sugar 40.4 g
CHERRY BISCUIT COBBLER
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Provided by Claire Saffitz
Categories Bon Appétit Summer Dessert Cobbler/Crumble Cherry Biscuit Lemon Soy Free Peanut Free Vegetarian
Yield 8 servings
Number Of Ingredients 22
Steps:
- Biscuits:
- Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
- Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed.
- Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
- Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
- Filling and assembly:
- Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
- Arrange chilled biscuits over filling, fitting snugly so they're touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
- Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50-65 minutes more. Let cool slightly. Serve cobbler with ice cream.
- Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.
CHERRY COBBLER II
This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.
Provided by Jan Lester
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
- In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
- Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
- Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g
CHERRY COBBLER WITH CORNBREAD BISCUITS
Make and share this Cherry Cobbler With Cornbread Biscuits recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
- For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
- For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
- Cook and stir the filling mixture over medium heat until thickened and bubbly.
- Preheat oven to 400°F.
- Divide filling mixture evenly among the 4 prepared cups or dishes.
- In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
- Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
- Serve warm.
Nutrition Facts : Calories 191.6, Fat 4.5, SaturatedFat 2.7, Cholesterol 11.2, Sodium 161.5, Carbohydrate 36.3, Fiber 2.6, Sugar 24.8, Protein 3.4
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CHERRY COBBLER WITH CORN BREAD BISCUITS RECIPE
From eatingwell.com
Category Healthy Cherry Dessert RecipesCalories 158 per servingTotal Time 45 mins
- For filling, in a medium saucepan, combine cherries, the water or orange juice and the cornstarch. Let stand for 20 minutes.
- Meanwhile, preheat oven to 400 degrees F. For biscuit topping, in a medium bowl, stir together flour, cornmeal, sugar, the baking powder, salt and allspice or nutmeg. 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. Set aside.
- Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-ounce custard cups or individual baking dishes.
- In a small bowl, stir together the egg product and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.
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Total Time 35 minsCalories 414 per serving
- For filling, in a medium saucepan combine the cherries, sugar, cornstarch, and orange juice or water. If using fresh cherries, let the mixture stand for 10 minutes. Or, if using frozen cherries, let the mixture stand for 20 minutes.
- Meanwhile, for biscuit topping, in a small mixing bowl stir together the cornmeal, flour, pecans or walnuts, sugar, and baking powder. Cut in the margarine or butter until the mixture resembles coarse crumbs. In a small bowl stir together the egg yolk and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened.
- Cook and stir the cherry mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat.
- Immediately spoon biscuit topping into 4 mounds on top of hot cherry mixture. Stir together the sugar and cinnamon. Sprinkle sugar mixture over the biscuit topping. Cover saucepan and simmer over low heat about 10 minutes or until a wooden toothpick inserted in the topping comes out clean. Serve warm. If desired, serve with half-and-half, light cream or ice cream. Makes 2 servings.
CHERRY COBBLER WITH CORN BREAD BISCUITS - BETTER HOMES …
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Calories 335 per serving
- For filling, in a medium saucepan combine cherries, granulated sugar, cornstarch, and orange juice. Let the mixture stand for 20 minutes.
- 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.
- 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.
- 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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