Cherry Cobbler
Cherry Cobbler is a Southern recipe that serves 8. This side dish has 193 calories, 3g of protein, and 4g of fat per serving. For 90 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires baking powder, ground nutmeg, salt, and sugar. 204 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so awesome. Try Cherry Cobbler for Two, Cherry Cobbler, and Cherry Cobbler for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking powder
1/3 cup packed brown sugar
2 tablespoons cold butter
5 cups pitted canned tart red cherries
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons plus 1-1/2 teaspoons lemon juice
1/3 to 1/2 cup milk
1/4 teaspoon salt
1 tablespoon sugar
Equipment:
sauce pan
baking pan
Cooking instruction summary:
Directions 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. Yield: 6-8 servings. Originally published as Cherry Cobbler in Taste of HomeFebruary/March 1995, p9 Nutritional Facts 1 serving (1 each) equals 291 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 173 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. 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.
3. Bake at 450° for 10-13 minutes or until golden brown.
Nutrition Information:
covered percent of daily need
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