Name: Tart Cherry Cobbler
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Tart pitted cherries packed in water, drained - 5 (14.5 ounce) cans; Brown sugar - 1 cup; White sugar - ½ cup; Quick-cooking tapioca - 3 tablespoons; Almond extract - ½ teaspoon; Cinnamon - ¼ teaspoon; Salt - 1 pinch; Butter, diced - 1 tablespoon; Pastry for double-crust pie - 1 recipe; Milk - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tart Cherry Cobbler

1. Tart pitted cherries packed in water, drained - 5 (14.5 ounce) cans

2. Brown sugar - 1 cup

3. White sugar - ½ cup

4. Quick-cooking tapioca - 3 tablespoons

5. Almond extract - ½ teaspoon

6. Cinnamon - ¼ teaspoon

7. Salt - 1 pinch

8. Butter, diced - 1 tablespoon

9. Pastry for double-crust pie - 1 recipe

10. Milk - 2 tablespoons

How to cook deliciously - Tart Cherry Cobbler

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.

3. Stage

Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.

4. Stage

Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.