TART CHERRY COBBLER
This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!
Provided by s. warren
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
- Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
- Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 50.1 g, Cholesterol 2.7 mg, Fat 6.2 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 102.8 mg, Sugar 39.1 g
TART CHERRY COBBLER RECIPE - (4.6/5)
Provided by mommumma
Number Of Ingredients 15
Steps:
- TOPPING : In a large bowl, combine flour, baking power, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. FILLING: Mix sugar, cornstarch, and cherry juice. Cook until slightly thickened. Remove from heat and add cherries, lemon juice, cinnamon and almond extract. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling. Bake for 20 to 25 minutes at 375°F or until filling is bubbly and topping is golden. Serve warm.
SIMPLE CHERRY COBBLER
Berries, peaches or any fruit can be used for this simple cobbler recipe, but the cheery bright color of cherries makes it just right for gray winter days. -Eleanor Jacoby, Eureka, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.
Nutrition Facts : Calories 319 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 122mg sodium, Carbohydrate 68g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY COBBLER
I've made this cherry cobbler recipe for years, adapting it to suit our taste. It's a delicious way to use lots of fruit. I hope you enjoy this tart treat! -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 173mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 3g protein.
TART CHERRY CRISP
"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
CHERRY COBBLER
Categories Fruit Dessert Bake Cherry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375° F.
- Make filling:
- In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
- Make topping:
- Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
- Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
- Serve cobbler warm with ice cream.
SWEET N TART CHERRY COBBLER
this is a very easy/quick cobbler that can be used with many other fruits such as berries or peaches. I especailly love the mixture of the tart canned cherries with the frozen sweet back cherries. I use bisquick or jiffy prepared baking mix. the sweet crust is good by itself or with ice cream or whipped topping.
Provided by pondfrogs
Categories Dessert
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- place butter in pan and cook to melt. add pie filling and frozen cherries and cook for 5-10 minutes on med heat to blend the mixture stirring carefully and frequently. place remaining ingredients together in separate bowl and hand mix to pancake-like batter consistency.
- place cherry mixture in bottom of oven safe pie dish or similar baking dish. spoon batter over top by spoonfulls. don't worry if batter does not fully cover filling as it does expand during baking. bake for 40 minutes at 350 degrees or until crust browned and filling bubbly. let sit for at least one hour or refridgerate over night to set. serve warm or cold by itself or with whipped topping or ice cream.
Nutrition Facts : Calories 446.7, Fat 15.1, SaturatedFat 7.6, Cholesterol 30.1, Sodium 435.3, Carbohydrate 73.5, Fiber 2.2, Sugar 36, Protein 5.6
SOUR CHERRY COBBLER
Categories Milk/Cream Ice Cream Machine Fruit Dessert Bake Cherry Peach Summer Gourmet
Number Of Ingredients 20
Steps:
- Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
- Make Peach and Brown Sugar Ice Cream:
- In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach purée, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.
SAUCY TART CHERRY COBBLER CAKE- GRANDMA'S
This is an old family recipe. Grandma made it often and served this gooey cake with sauce topped with ice cream or whipped cream. This recipe is a bit tart and we like it that way. Don't expect it to be super sweet.
Provided by Kathie Carr @kathiecc
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter an 8 inch square pan. In a large mixing bowl cream butter and sugar. Stir in egg. In a separate bowl stir together baking soda and flour. Mix into creamed mixture. Be sure ingedients are well blended. Fold in 1 cup cherries, drained. (Reserve juice and remaining cherries). Spread in prepared 8 inch square pan. Bake for 25 minutes
- While cake is baking pour the reserved juice into a saucepan. Stir in cornstarch. Cook over medium heat, stirring constantly, until thickened. Stir in rmaining cherries and 2 tablespoons sugar. When sugar has dissolved remove from heat and serve hot over warm cake. Serve with ice cream or whipped cream, if desired.
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