Here's the "FRESH CHERRY COBBLER"
Straws Kitchen(*o *)
This is ofcourse like my peach cobbler...yum yum
It's hard to deside just which I like best (I lean a bit to the Cherry side).
I used to make these kinds of cobblers all the time in huge quanities when I cooked at the Senior Citizen Center and for Meals on Wheels...made them both ways. Made some with sugar and some with splenda as we had a lot of diabetics and they loved cobbler too.
They would get so tired of having Vanilla Wafers, Fruit Cups...etc.
So I tried my best to revamp a lot of desserts for them to be able to eat too.
THEN, would you believe, I was diagnosed with diabetes myself.
I was soooo bumbed out, because my Hubby is the "Sweetaholic" not me!!!
I always watched what I ate and thought I was eating healthy.
I didn't even have anyone in my family (that I kenw of) that had ever had diabetes.
Doctor said, "sometimes it just happens"
1 call-purpose flour
1 csplenda (or white sugar)
1 tspbaking powder
2 cpitted sour cherries
3/4 csplenda (or white sugar)
1 Tbspall-purpose flour (or corn starch)
·ice cream and or whipped cream (optional)
How to Make Here's the "FRESH CHERRY COBBLER"
- Preheat oven to 350 dF. (to 375 dF depending on oven)
Melt butter in 9×13 casserole dish in oven (or microwave, then pour into pan-if not microwaveably), until completely melted (about 5-min`s in oven).
Combine 1 cup flour, 1 cup sugar & baking powder in small bowl, mix well.
Add milk and stir until combined, then pour flour-milk mixture over melted butter in casserole dish.
Mix cherries, 3/4 sugar (splenda), and 1 T flour in bowl together.
Pour cherry mixture over flour/milk mixture in the casserole dish evenly, (do not stir, just swirl a knife lightly through it).
Bake 40-50 minutes, until golden brown.
Serve warm, room temp or chilled ....it's good either way. Good also served with ice cream or whipped cream.
P.S. crust will rise to the top while baking.