Cherry Cobbler

Cobblers, crisps and their variations are easy and satisfying desserts that you can prepare at the last minute. I prepare either a dairy or pareve version of cherry cobbler, depending on the meal. If I make a dairy version (with butter and milk), then I serve it with a bowl of sweetened whipped cream.

Ingredients

2/3 cup sugar
1 1/2 T. cornstarch
juice from cherries
2 cans (14-15 ounces) sour, pitted cherries
1/2 tsp. lemon juice
2 T. butter or solid vegetable shortening
ground cinnamon and nutmeg to taste
2 cups unbleached all-purpose flour
2-3 T. granulated sugar
3 tsp. baking powder
1 tsp. salt
6 T. butter or solid vegetable shortening
1 cup milk or water or orange juice

Preheat the oven to 400°F., 25-30 minutes
Yield: 9" by 13" pan,

Mix sugar and cornstarch. Gradually stir in cherry juice. Bring this mixture to a boil and continue to boil for 1 minute, stirring constantly. Add the cherries and lemon juice. Pour into a 9" by 13" pan; dot with butter or margarine. Sprinkle with cinnamon and/or nutmeg. Measure flour, sugar, baking powder, and salt into a bowl. Cut in shortening until the mixture looks like "meal." Stir in liquid. Drop by large tablespoons over the hot cherries. Bake 25-30 minutes until slightly browned.

Cobblers don't keep very long, and they don't freeze well. They tend to get soggy, so prepare the cobbler the same day that you are going to eat it.