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Cherry Cobbler with Easy Batter Topping


Canned cherries are sweetened and thickened to make the filling for this tasty cobbler.


  • 2 cans (16 ounces each) sour red cherries in juice or water
  • 3 tablespoons cornstarch
  • 3/4 cup sugar
  • red food coloring, a few drops, optional
  • 3 tablespoons butter or margarine
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon almond extract
  • .
  • Topping:
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup shortening
  • 1 teaspoon vanilla extract
  • 1 egg


Drain cherries; reserve 1 cup of the liquid. In a medium saucepan, combine cornstarch, 3/4 cup sugar, food coloring (if used), and reserved liquid. Bring mixture to a boil over medium heat, stirring constantly and boil for 1 minute. Remove from heat. Add butter, lemon peel, almond extract, and drained cherries. Stir mixture gently until butter is melted. Pour fruit mixture into a 9-inch square baking dish; set aside.

In a large bowl, sift flour, sugar, baking powder, and salt. Add milk, shortening, and vanilla; beat with an electric hand-held mixer at high speed for 2 minutes, scraping sides of bowl occasionally.

Add egg and beat 1 minute longer. Spoon over fruit in the baking dish. Bake at 350° for 35 to 40 minutes, or until cake topping springs back when pressed gently with finger. Serve cherry cobbler with whipped topping or ice cream.

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