Tart Cherry Cobbler Recipe 465

TART CHERRY COBBLER RECIPE - (4.6/5)

Steps:

• TOPPING : In a large bowl, combine flour, baking power, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. FILLING: Mix sugar, cornstarch, and cherry juice. Cook until slightly thickened. Remove from heat and add cherries, lemon juice, cinnamon and almond extract. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling. Bake for 20 to 25 minutes at 375°F or until filling is bubbly and topping is golden. Serve warm.

TART CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
• Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
• Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.

SIMPLE CHERRY COBBLER

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

SWEET N TART CHERRY COBBLER

Steps:

• place butter in pan and cook to melt. add pie filling and frozen cherries and cook for 5-10 minutes on med heat to blend the mixture stirring carefully and frequently. place remaining ingredients together in separate bowl and hand mix to pancake-like batter consistency.
• place cherry mixture in bottom of oven safe pie dish or similar baking dish. spoon batter over top by spoonfulls. don't worry if batter does not fully cover filling as it does expand during baking. bake for 40 minutes at 350 degrees or until crust browned and filling bubbly. let sit for at least one hour or refridgerate over night to set. serve warm or cold by itself or with whipped topping or ice cream.

CHERRY COBBLER

Steps:

• Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.

CHERRY COBBLER

Steps:

• Preheat oven to 375° F.
• Make filling:
• In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
• Make topping:
• Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
• Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
• Serve cobbler warm with ice cream.

FRESH CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Cobblers mixture: Sift all dry ingredients.
• Cut in butter until mixture resembles course crumbs.
• Mix milk and beaten egg.
• Add all at once to dry ingredients.
• Stir just to moisten.
• Fruit base:.
• Combine cherries, sugar and tapioca.
• Cook until thick and clear about 15 minutes.
• Stir in butter, almond extract and salt.
• Pour hot mixture into 1 1/2 quart baking dish.
• Drop spoonsful of cobbler topping over hot cherry mixture.
• Bake for 20 minutes or until crust is browned.
• Serve warm with vanilla ice cream or heavy cream.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
• In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.

CHOCOLATE CHERRY SKILLET COBBLER RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the cherries, sugar, cornstarch, lemon juice, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the cherry filling.
• Distribute the butter evenly over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!