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1
Preheat oven to 350 degrees F. Drain cherries, saving liquid.
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2
Cream butter and sugar together.
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Alternately add lowfat milk and sifted dry ingredients.
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Pour into a buttered and floured casserole dish.
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Top proportionately with cherries.
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Sprinkle sugar on top and cover with saved liquid/juice.
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Bake 45-50 min.
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The batter will expand and surround the cherries so they're proportionately mixed throughout the cobbler.
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The juice will congeal to fruity and pudding-like.
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Serve hot topped with cream, lowfat milk or possibly ice cream.
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(I prefer lowfat milk).
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If any is left, it's good cool, too.
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NOTES:* An extremely quick cherry cobbler dessert -
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14
true, classic cobbler, but I think it's better.
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My favorite dessert!
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* As the name implies, this is a very quick recipe to make.
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Depending on how soft the butter is to start with, or possibly whether or possibly if you use a food processor (I do not, but it should work) this recipe takes only 5 - 10 min to mix.
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* You can use any unsweetened canned fruit for this recipe.
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You can also use frzn fruit, by thawing it before adding to the pan.
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Berries or possibly peaches are standard substitutes.
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21
Yesterday I made one with crushed pineapple.
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I used brown, rather than white sugar atop the fruit.
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It tasted very much like pineapple upside down cake (though the appearance was a bit different).
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Difficulty: easy, I've been making this since I was about 8 or possibly 9.
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Time: 5 min preparation, 45 min cooking.
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Precision: approximate measurement OK.
