| FRESH CHERRY COBBLER |
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Makes 6 to 8 servingsFilling 4 pints (about 8 cups) sweet cherries, washed, stemmed, and pitted, juices reserved 1/4 teaspoon almond extract 1 cup firmly packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1 pinch salt Topping 1-1/3 cups all-purpose flour 1/4 cup granulated sugar 1-1/4 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup buttermilk 1/2 teaspoon vanilla extract Heat the oven to 425ºF. Combine the cherries, reserved juices, and almond extract in a large bowl. Sprinkle the light brown sugar, cornstarch, cinnamon, and salt over the cherry mixture; gently toss until well blended. Put into an 8-inch square or 2-quart baking dish. Set aside. Combine the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Cut in the Crisco until coarse crumbs form. Add the buttermilk and vanilla extract. Stir until just moistened evenly; do not overwork. Using a large mixing spoon, drop the biscuit mixture onto the cherry mixture evenly. Bake about 40 minutes, until golden brown. Remove from the oven and allow to cool slightly. Serve warm with whipped cream or ice cream if desired. |
