Michigan Cherry Cobbler

Kathie Carr

By
@kathiecc

Grandma made this recipe every year when cherries were ripe. Its so good warm with ice cream.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Ingredients

FRUIT:

1/2 c
sugar
1 Tbsp
plus 1 teaspoon cornstarch
1 c
water
1 lb
cherries, cleaned and pitted
2 Tbsp
butter
1 tsp
lemon juice
3
drops red food coloring, optional

COBBLER:

1 c
flour
1 Tbsp
sugar
2 tsp
baking powder
1/4 tsp
salt
1/2 tsp
cinnamon
1/4 c
oil
1/3 c
milk

Directions Step-By-Step

1
For fruit mixture: Mix together sugar, cornstarch, and water. Bring to a boil. Add cherries and boil 1 minute over medium heat. Stir in butter, lemon juice and food coloring. Remove from heat and pour into a 10 by 6 inch baking dish or casserole dish.
2
For cobbler topping: Mix together together flour, sugar, baking powder, salt, and cinnamon. Stir in oil. Add milk and mix well. Drop by small teaspoonfuls onto hot cherry mixture.

Bake at 400 degrees for 20 minutes. Serve warm with ice cream.
3
Notes: I like to sprinkle a little cinnamon sugar on top of the cobbler topping before baking.

You can use 1 (16 ounce) can of canned cherries instead of fresh. Drain them and use drained juice in place of water called for in recipe.

About this Recipe

Course/Dish: Fruit Desserts