Cherry Cobbler

Cobblers, crisps and their variations are easy and satisfying desserts that you can prepare at the last minute. I prepare either a dairy or pareve version of cherry cobbler, depending on the meal. If I make a dairy version (with butter and milk), then I serve it with a bowl of sweetened whipped cream. Once my daughter, Rachel, ran out of cherries and mixed canned cherries with frozen raspberries for this recipe; it was delicious. She ended up using 1 can of cherries, 2 cups of frozen raspberries, and 1 cup of water to mix with the canned cherry juice.


Preheat the oven to 400°F., 25-30 minutes
Yield: 9" by 13" pan,

Mix sugar and cornstarch. Gradually stir in cherry juice. Bring this mixture to a boil and continue to boil for 1 minute, stirring constantly. At this point the mixture should have turned clear instead of the cloudy appearance it had from the corn starch. Add the cherries and lemon juice. Pour into a 9" by 13" pan; dot with butter or margarine. Sprinkle with cinnamon and/or nutmeg. Measure flour, sugar, baking powder, and salt into a bowl. Cut in shortening until the mixture looks like "meal." Stir in liquid. Drop by large tablespoons over the hot cherries. Bake 25-30 minutes until slightly browned.

Cobblers don't keep very long, and they don't freeze well. They tend to get soggy, so prepare the cobbler the same day that you are going to eat it.

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