Cherry or peach cobbler
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Cherries or Peaches fresh or canned |
| 2½ | tablespoon | Lemon Juice |
| ⅓ | cup | Granulated Sugar |
| ⅓ | cup | Brown Sugar; packed |
| 2½ | tablespoon | Cornstarch |
| 1 | teaspoon | Ground Cinnamon |
| ¼ | teaspoon | Ground Nutmeg |
| 1 | tablespoon | Vanilla |
| *If Using Cherries Add | ||
| 1 | teaspoon | Almond Extract |
| 1 | cup | All-Purpose Flour |
| 1 | tablespoon | Granulated Sugar |
| 1 | teaspoon | Baking Powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Butter or Margarine |
| ⅓ | cup | To 1/2 cup Milk |
Directions
TOPPING
Preheat oven to 450 degrees F.
Drain cherries or peaches, reserving ¼ cup juice. Discard the remaining juice. Combine fruit and lemon juice and set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in reserved fruit juice. Bring to a boil, stirring frequently about 2 minutes. Remove from heat and add fruit and vanilla. If using cherries, stir in almond extract instead of the vanilla. Pour into an ungreased 8 inch square baking pan.
For topping, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over fruit mixture. Bake at 450 for 10 to 13 minutes or until golden brown.
* We like doubling the dough recipe. If you do, bake at 400 degrees F.
for 20 to 25 minutes
From the personal MM recipe database of Sandy Gamble <scg@...>