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This recipe for VERY CHERRY COBBLER, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 5, 2009


2 (16 oz Cans) pitted sour cherries
3/4 C sugar
2 T cornstarch
1/8 tsp almond extract

Biscuit topping

1 C Quaker Oats
1 C flour
1/4 C sugar
2 tsp baking powder
1/4 tsp salt
1/3 C butter chilled
1/2 C milk
whipped cream, ice cream, optional

1. Drain cherries, reserving 1 cup liquid. In medium saucepan, combine 3/4 cup sugar and cornstarch; stir in reserved liquid. Bring to a boil over medium high heat, stirring constantly until thickened and clear. Reduce heat; boil 1 minute. Stir in cherries and almond extract. Pour mixture into 10-inch round or 8-inch square glass baking dish.
Heat oven to 400 F. Combine oats, flour, sugar, baking powder and salt; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add milk; mix with fork just until dry ingredients are moistened. Drop by rounded tablespoonfuls over hot filling. Bake 25 to 30 minutes or until topping is light golden brown. Serve warm with whipped cream or ice cream, if desired.




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