Dollops of sweet biscuit dough turn golden brown as this fruit dessert bakes.
For variety, replace the cherries with blueberries, peaches, or apples.
Cobblers are best served warm, topped with a generous helping ofvanilla ice cream.
Credit: Blaine Moats
Rhubarb cobbler: Prepare recipe as directed, except substitutefresh or frozen sliced rhubarbfor the cherries.
Blueberry or peach cobbler: Prepare recipe as directed, except for the filling.
In a saucepan, combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch.
Stir in 5 cups fresh orfrozen blueberriesor unsweetened peach slices.
Cook and stir until slightly thickened and bubbly.
Apple or pear cobbler: Prepare the recipe as directed, except for the filling.
Simmer, covered, for 5 minutes or until the fruit is almost tender, stirring occasionally.
Combine 2 tablespoons water and 1 tablespoon cornstarch; add to the filling.
Cook and stir until thickened and bubbly.
Cut in butter until mixture resembles coarse crumbs; set aside.
Cook over medium heat until cherries juice out, stirring occasionally.
Continue to cook, stirring constantly, over medium heat until thickened and bubbly.
Finish Prepping Topping
In a small bowl, stir together egg and milk.
Add to flour mixture, stirring just to moisten.
Transfer hot filling to a 2-quart square baking dish.
Using a spoon, immediately drop topping into six mounds on top of filling.
If desired, combine the 2 teaspoons sugar with 1/8 teaspooncinnamon, sprinkle over biscuits.
Bake and Serve
Bake for 20 to 25 minutes or until topping is golden brown.
If desired, serve warm with ice cream.
2,000 calories a day is used for general nutrition advice.
