MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Cherry Cobbler
Categories: Pies, Fruits
Yield: 4 Servings

MMMMM--------------------------FILLING-------------------------------
3 c Frozen dark sweet cherries
- (14 oz; not thawed)
1/4 c Sugar
2 ts Cornstarch
1/4 ts Cinnamon (scant)

MMMMM--------------------------TOPPING-------------------------------
3/4 c A-P flour
1 tb Sugar
1/4 ts Baking soda
1/4 ts Baking powder
1/8 ts Salt
1 1/2 tb Cold unsalted butter; in
- small bits
1/3 c Well-shaken lo-fat
- buttermilk

Although fresh dark sweet cherries are available in June,
we believe they're best eaten out of hand. This cobbler
makes great use of frozen cherries.

Put oven rack in middle position and preheat oven to
425├╕F/218├╕C.

MAKE FILLING: Cook all filling ingredients with a pinch of
salt in a 2 quart heavy saucepan over moderate heat,
stirring occasionally, until sugar begins to dissolve,
about 3 minutes. Spoon filling into a 9" ceramic or glass
pie plate (1" deep).

MAKE TOPPING AND BAKE COBBLER: Whisk together flour, 2 tsp
sugar, baking soda, baking powder, and salt in a med bowl.
Blend in butter with your fingertips or a pastry blender
until mixture resembles coarse meal. Stir in buttermilk
with a fork until just combined (do not overmix). Drop
dough in 4 mounds over filling, leaving space between
mounds. Sprinkle topping with remaining teaspoon sugar.

Bake until topping is golden brown and fruit is bubbling,
about 25 minutes. Cool slightly and serve warm.

Recipe by Shelley Wiseman

June 2004 | Gourmet

Serves 4

Meal Master Format by Dave Drum - 19 July 2008

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