This was honestly a bit of a disappointment. It almost worked, almost.
I had all my cherries pitted and in the pan. I sprinkled them with the sugar and cornstarch mixture.
The cherries did not break down. At all.
And the sugar and cornstarch didn’t really make a sauce. It was quite watery and did not hold onto the fruit.
The winner of the dish was the crust. It looked and tasted lovely.
Too bad about the cherries though. I really wanted it to work.
CHERRY COBBLER
1 1/2 Quarts Cherries
1 Cup Sugar
3 Tablespoons Cornstarch
4 Drops Almond Extract
1 Cup Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Sugar
3 Tablespoons Butter
1/3 Cup Milk
Wash, stem and pit cherries. Place in an even layer in a glass baking dish. Mix 1 cup sugar and cornstarch thoroughly. Sprinkle over cherries, then sprinkle extract. Sift flour, measure and resift with baking powder, salt and 1 teaspoon sugar. Sift twice more. Cut in butter with a pastry blender. Add milk all at once. Stir with a fork until dough is stiff. Turn out onto a lightly floured board and knead quickly and lightly 8 times. Roll to a rectangle to fit casserole. Cut slashes to vent. Lay over top of cherries, trim and flute edges. Bake in a 425 degree oven for 20 minutes. Reduce heat to 325 degrees and bake 10 minutes longer.
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