plus 1 teaspoon cornstarch
cherries, cleaned and pitted
drops red food coloring, optional
1For 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.
2For 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.
3Notes: 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