 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Feel free to use canned pie filling if pinched for time! Ingredients:
2 cups pitted tart cherries, undrained (1 - 20 oz. can) |
1/2 cup sugar |
1 tablespoon tapioca |
2 tablespoons butter |
1/8 teaspoon salt |
2 drops almond extract |
1 cup flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup butter |
1/4 cup milk |
1 egg, slightly beaten |
Directions:
1. Preheat oven to 400 degrees F.
2. Cobblers mixture: Sift all dry ingredients.
3. Cut in butter until mixture resembles course crumbs.
4. Mix milk and beaten egg.
5. Add all at once to dry ingredients.
6. Stir just to moisten.
7. Fruit base:.
8. Combine cherries, sugar and tapioca.
9. Cook until thick and clear about 15 minutes.
10. Stir in butter, almond extract and salt.
11. Pour hot mixture into 1 1/2 quart baking dish.
12. Drop spoonsful of cobbler topping over hot cherry mixture.
13. Bake for 20 minutes or until crust is browned.
14. Serve warm with vanilla ice cream or heavy cream.
|
|