Cherry Cobbler

Cobblers originated in the west as pioneers traveled across the country in the nineteenth century. With having no capability of baking while traveling, the groups had to devise a plan in order to cook the dishes they enjoyed in Dutch ovens over a campfire.  Cobblers were the Dutch version of an oven baked pie. Where the dish got its name is not certain but it is said it is possible it got its name from the look the dough provided, which is similar to cobblestones. It perceives the look of cobblestones due to the fact that the dough is dropped in spoonfuls on top of the fruit giving it a rough appearance.  The original dish was a thick crust with a fruit filling.

Cherry Cobbler is one of my favorite desserts that my whole family even enjoys to eat. So I thought this would be a great recipe to share. I recommend mine with the canned cherries but whatever is optional.

Cherry cobbler with canned cherries.

Ingredients:

·         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

Preparation:

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.