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Apple Cherry Cobbler

Apple Cherry Cobbler

  • 3/4 cup flour
  • 1/2 tsp. baking powder
  • 2 T. sugar
  • 2 T. butter or margarine
  • 1 egg
  • 1 T. milk
  • 2 medium size baking apples - peeled, cored, and sliced thin
  • 1 can (16 oz.) tart red cherries, drained
  • 1/4 cup sugar
  • 2 T. water, divided
  • 1 T. cornstarch
  • 1 tsp. sugar
  • 1/4 tsp. cinnamon

Preparation -
In a mixing bowl, combine the flour, baking powder and 2 tablespoons sugar. Cut in the butter or margerine to make coarse crumbs; set aside. Mix the egg and milk together in a cup or small bowl; set aside. In a medium saucepan, on the stove, mix the apples, cherries, 1/4 cup sugar, and 1 tablespoon water together. Bring to a boil over medium high heat, stirring constantly. Reduce heat, cover and simmer for about 5 minutes or until the apples are barely tender, stirring occasionally. Mix the cornstarch and 1 tablespoon water together. Add to the fruit. Cook and stir over medium heat until thickened. Pour the hot fruit mixture into to a greased 1 quart casserole. Place it on a baking sheet to catch any spills. Stir the egg-milk mixture into the dry ingredients. Spoon the mixture, in about 4 separate mounds, on top of the hot fruit filling in the casserole. Mix 1 teaspoon sugar and 1/4 teaspoon cinnamon together. Sprinkle over the mounds of batter. Bake in a preheated oven at 400º for about 15 minutes or until a toothpick inserted into the baked cobbler topping comes out clean. Serve warm with ice cream or whipped cream. Makes 4 servings.



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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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