Sour Cherry Cobbler

Recipe Ingredients

4 cups	250g / 8.8oz	Pitted sour cherries - drained, reserving 1/4 cup liquid
1 cup	198g / 7oz	Sugar
1 1/2 tablespoons	22ml	Cornstarch
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Lemon rind - grated
1		Ground cloves
1		Ground nutmeg
3 tablespoons	45ml	Butter - cut into bits
		For The Biscuit Dough
2 cups	125g / 4.4oz	Flour
1 tablespoon	15ml	Sugar
2 1/2 teaspoons	12ml	Baking powder
2 tablespoons	30ml	Cold vegetable shortening
1 teaspoon	5ml	Salt
1/4 cup	49g / 1.7oz	Plus 2 tablespoons butter - cut in bits
1 cup	237ml	Plus 2 tablespoons heavy cream
		Brown Sugar Sour Cream Sauce
1/3 cup	53g / 1.9oz	Light brown sugar - firmly packed
1 cup	237ml	Sour cream

Recipe Instructions

1) For the filling: In a large bowl, toss together gently the cherries, reserved juice, sugar, cornstarch, lemon juice, cinnamon, lemon rind, cloves and nutmeg. Let the mixture rest for 15 minutes. Arrange in a buttered, shallow 3 quart baking dish and dot with butter.

2) Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and shortening, working until mixture resembles coarse meal. Stir in a cup of the cream, and form dough into a ball. On a floured surface, press the dough gently into a round large enough to cover the cherry mixture. Arrange atop cherries, crimping edges decoratively. The dough may also be cut into strips and arranged lattice style. Or you can arrange the dough like drop biscuits across the top--

3) Brush the dough with the remaining cream. Cut vents in the top as needed, and bake cobbler in a preheated oven for 425F oven 30 minutes, or until pastry is golden.

4) For the sauce: Mix together the sugar and sour cream. Serve over warm cobbler. Ice cream is delicious also!

Source:
Mary Hess

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