Fresh Fruit Cobbler

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.