CHERRY COBBLER USING FROZEN CHERRIES RECIPES

Steps:

• Set oven to 400 degrees (oven rack to second-lowest position).
• Butter a 9-inch glass baking dish.
• To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes).
• Spoon the filling into prepared baking dish.
• To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
• Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
• Stir in buttermilk with a fork JUST until combined (do not overmix!).
• Drop the dough in mounds over the filling, leaving space between the mounds.
• Lightly sprinkle sugar over the dough.
• Bake for about 25-30 minutes, or until the topping id golden brown and the fruit is bubbling.
• Cool slightly and serve warm.

Steps:

• Heat oven to 375°F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside.
• Place thawed cherries and juices in 3-quart saucepan. Combine 1/2 cup sugar and corn starch in bowl; stir into cherries. Bring to a simmer over medium heat; cook 3-5 minutes or until juices are thickened.
• Combine flour, baking powder and salt in bowl. Cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Add 1/2 cup sugar, sour cream, milk and almond extract; stir until well combined.
• Pour hot cherry mixture into prepared baking dish. Dollop tablespoons of batter over hot filling. Bake 20-25 minutes or until light golden brown.
• Sprinkle almonds and sanding sugar, if desired, over cobbler. Continue baking 7-11 minutes or until toothpick inserted in center comes out clean.