Cherry cobbler - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh sour cherries, pitted |
| ¼ | cup | Granulated sugar |
| 2½ | tablespoon | Cornstarch |
| ½ | teaspoon | Ground nutmeg |
| 1½ | cup | Unsifted all-purpose flour |
| 2 | tablespoons | Light brown sugar |
| 1½ | teaspoon | Baking powder |
| 6 | tablespoons | Butter, cut into chunks |
| ¼ | cup | Milk |
| 1 | large | Egg |
| 1 | large | Egg yolk beaten with 1 t water (opt) |
Directions
1. Heat oven to 375'F. Grease 2-quart shallow round baking dish.
2. In medium-size bowl, toss cherries with granulated sugar, cornstarch, and nutmeg. Turn cherry mixture into baking dish.
3. In medium-size bowl, combine flour, brown sugar, and baking powder. With pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse crumbs. Make a well in the center of the mixture.
4. In 1-cup measuring cup, beat milk and egg. Pour into flour mixture. With fork, mix until well combined.
5. Turn dough out onto lightly floured surface. Knead a few times, then pat into a round to fit top of baking dish. Cut 3 slits in dough round and place over cherries in dish. If desired, brush the top with beaten egg-yoik mixture.
6. Bake cobbler 30 to 35 minutes or until top is golden and cherry filling bubbles in center. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary