Cherry Cobbler

Recipe Ingredients

4 cups	250g / 8.8oz	Cherries, tart - pitted
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
3/4 cup	148g / 5.2oz	Granulated sugar
1/4 cup	49g / 1.7oz	Butter
1 tablespoon	15ml	Tapioca, quick cooking
1		Egg - very well beaten
1/3 cup	78ml	Water
1/4 cup	59ml	Milk
1 tablespoon	15ml	Butter
		Light cream
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Granulated sugar

Recipe Instructions

Preheat the oven to 400F. Combine the cherries, the first measure of sugar, the tapioca and the water in a saucepan. Let stand for 5 minutes, stirring occasionally.

Cook, stirring steadily, until slightly thickened and bubbly. Add the first measure of butter. Set aside, keeping the filling warm. Stir the flour, the second measure of sugar, the baking powder and the salt together.

Use a pastry blender to cut in the second measure of butter until the mixture resembles coarse crumbs. Combine the egg(s) and milk. Add to the dry ingredients all at once. Stir just to moisten. Turn the hot fruit filling into a (8"x1 1/2") round baking dish or (1 1/2 quart casserole.

Spoon the biscuit topping over, forming mounds, one for each serving. Bake about 20 minutes. Serve warm with light cream alongside.

Source:
Taste of Home

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