Cinnamon Roll Cherry Cobbler |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Red-hot candies and canned cherries flavor this awesome dessert. Ingredients:
1 (14 1/2 ounce) can pitted tart cherries |
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 cup water |
3 tablespoons red-hot candies |
1 1/2 cups all-purpose flour |
6 tablespoons brown sugar, divided |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup shortening |
1 egg, lightly beaten |
1/4 cup milk |
1 tablespoon butter, softened |
1/3 cup finely chopped pecans |
1/2 teaspoon ground cinnamon |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
Directions:
1. Drain cherries, reserving juice; set cherries aside.
2. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8 inch square baking dish.
3. In a bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt.
4. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
5. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14 inch x 10 inch rectangle.
6. Spread with butter; sprinkle with pecans.
7. Combine cinnamon and remaining brown sugar; sprinkle over top.
8. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
9. Bake at 400* for 25-30 minutes or until golden brown. Cool 10 minutes.
10. Combine glaze ingredients; drizzle over cobbler.
|
|