CHERRY COBBLER WITH FROZEN TART 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:

• Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
• For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.
• In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling. If desired, combine the 2 teaspoons sugar with 1/8 teaspoon cinnamon, sprinkle over biscuits.
• Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.