Cherry Cinnamon Cobbler Food

CINNAMON ROLL CHERRY COBBLER

Steps:

• Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish. , In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. , Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14x10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top. , Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling. , Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.

CINNAMON CHERRY COBBLER

Steps:

• Preheat oven to 375°. Spread pie filling into a greased 8-in. square baking dish. Separate cinnamon rolls; reserve icing. Place rolls in baking dish, cinnamon side up. Bake 15-20 minutes or until rolls are golden and filling is bubbly. Spread icing over rolls. Serve warm.

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

CHERRY OR FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix milk, 3/4 cup sugar, baking mix, butter, cinnamon, and nutmeg together in a large bowl. Pour batter into the prepared baking dish.
• Mix remaining 1/2 cup sugar with cherries in a bowl. Spoon on top of the batter in the baking dish.
• Bake in the preheated oven until golden brown, 45 to 50 minutes.

CHERRY BISCUIT COBBLER

Steps:

• Biscuits:
• Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
• Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed.
• Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
• Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
• Filling and assembly:
• Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
• Arrange chilled biscuits over filling, fitting snugly so they're touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
• Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50-65 minutes more. Let cool slightly. Serve cobbler with ice cream.
• Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

CHERRY CINNAMON COBBLER

Steps:

• Filling: Combine the sugar, candies, cornstarch, water and cherry juice in a saucepan.
• Cook over medium heat until thickened.
• Stir in the cherries.
• Pour into a 8x8 baking dish.
• Cinnamon Rounds: Sift the flour with the baking powder, and salt into a mixing bowl.
• Add 3 tablespoons brown sugar and pecans.
• Cut in the shortening until the particles are fine.
• Combine the egg and milk; add to the flour mixture until moistened, adding a few drops of milk if necessary.
• Roll out on a floured surface to a 14x12 rectangle, brush with butter.
• Combine 3 tablespoons brown sugar and cinnamon; sprinkle over dough.
• Roll up, starting with the 12-inch side.
• Cut into 3/4 inch slices. Place on the cherry filling.
• Bake at 400 degrees for 25 to 30 minutes.
• Glaze if desired.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

CHERRY COBBLER IN THE SLOW COOKER

Steps:

• Combine cherries, 2 tablespoons sugar, lemon juice, cornstarch, and almond extract in a saucepan over low heat. Cook, stirring occasionally and crushing cherries with a spoon, for 5 to 10 minutes. Remove from the heat and pour into a slow cooker.
• Whisk flour, baking powder, and cinnamon together in a bowl. Cream 3/4 cup sugar and butter together in a separate, large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Mix in flour mixture just until incorporated. Add to the slow cooker.
• Cook on Low for 4 hours or on High for 2 hours.

CHERRY COBBLER

Steps:

• Preheat oven to 375° F.
• Make filling:
• In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
• Make topping:
• Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
• Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
• Serve cobbler warm with ice cream.