Cherry or peach cobbler

6 Servings

Ingredients

Quantity Ingredient
5 cups Cherries or Peaches fresh or canned
2½ tablespoon Lemon Juice
⅓ cup Granulated Sugar
⅓ cup Brown Sugar; packed
2½ tablespoon Cornstarch
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
1 tablespoon Vanilla
*If Using Cherries Add
1 teaspoon Almond Extract
1 cup All-Purpose Flour
1 tablespoon Granulated Sugar
1 teaspoon Baking Powder
¼ teaspoon Salt
2 tablespoons Butter or Margarine
⅓ cup To 1/2 cup Milk

Directions

TOPPING

Preheat oven to 450 degrees F.

Drain cherries or peaches, reserving ¼ cup juice. Discard the remaining juice. Combine fruit and lemon juice and set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in reserved fruit juice. Bring to a boil, stirring frequently about 2 minutes. Remove from heat and add fruit and vanilla. If using cherries, stir in almond extract instead of the vanilla. Pour into an ungreased 8 inch square baking pan.

For topping, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over fruit mixture. Bake at 450 for 10 to 13 minutes or until golden brown.

* We like doubling the dough recipe. If you do, bake at 400 degrees F.

for 20 to 25 minutes

From the personal MM recipe database of Sandy Gamble <scg@...>

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