I was going to attempt a sour cherry pie for our potluck dinner with the neighbors this evening, but this cobbler gave the same flavor with much less effort! The frozen sour cherries came from my dear friend Elma's tree.
Source: Taste of Home magazine, February/March 1995
5 c. pitted canned or frozen tart red cherries
2-1/2 T. lemon juice
1/3 c. sugar
1/3 c. packed brown sugar
2-1/2 T. cornstarch
1 t. ground cinnamon
1/4 t. ground nutmeg
Topping:
1 c. all-purpose flour
1 T. sugar
1 t. baking powder
1/4 t. salt
2 T. butter
1/3 to 1/2 c. milk
Drain cherries, reserving 1/4 c. juice; discard remaining juice. Combine cherries and lemon juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry juice. Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into an ungreased 8" square baking dish.
For topping, combine 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 degrees for 10-13 minutes or until golden brown.
Yield: 6-8 servings.
Source: Taste of Home magazine, February/March 1995
5 c. pitted canned or frozen tart red cherries
2-1/2 T. lemon juice
1/3 c. sugar
1/3 c. packed brown sugar
2-1/2 T. cornstarch
1 t. ground cinnamon
1/4 t. ground nutmeg
Topping:
1 c. all-purpose flour
1 T. sugar
1 t. baking powder
1/4 t. salt
2 T. butter
1/3 to 1/2 c. milk
Drain cherries, reserving 1/4 c. juice; discard remaining juice. Combine cherries and lemon juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry juice. Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into an ungreased 8" square baking dish.
For topping, combine 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 degrees for 10-13 minutes or until golden brown.
Yield: 6-8 servings.
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