American style cherry cobbler recipe
American Style Cherry Cobbler recipe
|400 g||red cherries, tinned, pitted, drained and juice reserved|
|115 g||granulated sugar|
|120 ml||juice from cherries|
|For the cobbler topping:|
|110 g||plain flour|
|1 ½ tsp||baking powder|
|55 g||granulated sugar|
|55 g||butter or margarine|
|25 g||walnuts or pecans, chopped, optional|
|2 tbsp||sugar or cinnamon sugar (½ tbsp cinnamon + 1½ tbsp sugar)|
Preheat oven to Gas Mark 4, 350°F, 180°C.
Grease a 8 inch 20cm square baking dish or an oval one about 11×9 inches (approx. 27x22cm).
Place the cherries in the dish and sprinkle with cornflour.
Mix together in a bowl or jug 115g sugar, cherry juice and ¼ tsp of salt and pour over cherries. Set aside.
Sift together flour, baking powder, remaining salt and sugar into a large bowl. Rub in the butter or margarine until the texture resembles breadcrumbs. Add the nuts, if used, and blend well. Add milk and bring to a soft dough with a fork. Spoon dough evenly over cherries.
Sprinkle topping with 2 tbsp sugar or cinnamon sugar. Bake for 30-40 minutes until topping is well browned and the fruit is bubbling. You may need to protect the bottom of the oven with a baking tray to catch any overflow of fruit juices etc.
ca. 30 min
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