Cherry Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounce(s) cherries, unsweetened pitted dark, frozen package1/4 cup(s) water, or orange juice2 teaspoon cornstarch3 tablespoon flour, all-purpose2 tablespoon cornmeal1 tablespoon sugar3/4 teaspoon baking powder1/8 teaspoon salt1/8 teaspoon allspice, ground, or nutmeg4 teaspoon butter2 tablespoon refrigerated or frozen egg product, thawed, thawed or 1 egg white2 tablespoon milk, fat-freeice cream, low-fat, (optional)
For filling, in a medium saucepan, combine cherries, the water or orange juice, and the cornstarch. Let stand for 20 minutes.
2. Meanwhile, preheat oven to 400°F. For biscuit topping, in a medium bowl, stir together flour, cornmeal, sugar, the baking powder, salt, and allspice or nutmeg. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. Set aside.
3. Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-ounce custard cups or individual baking dishes.
4. In a small bowl, stir together the egg product and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.
5. Bake about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
2. Meanwhile, preheat oven to 400°F. For biscuit topping, in a medium bowl, stir together flour, cornmeal, sugar, the baking powder, salt, and allspice or nutmeg. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. Set aside.
3. Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-ounce custard cups or individual baking dishes.
4. In a small bowl, stir together the egg product and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.
5. Bake about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 107.2
- Total Fat: 3.8 g
- Cholesterol: 10.1 mg
- Sodium: 153.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
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