Cherry Crisp Cobbler

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Executive Chef
Jun 3, 2004
Cherry Crisp Cobbler

Flaky Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
3/4 cup shortening
1 tablespoon sour cream (regular or fat free)
1/2 cup plus 1 tablespoon chilled water
2 16 ounce cans dark sweet cherries in heavy syrup
4 teaspoons cornstarch
4 tablespoons unsalted butter (3 1/2 ounces)
1/2 cup dry one minute oatmeal
1/4 cup all purpose flour
1/2 cup brown sugar
1 teaspoon almond extract

1. In a large bowl, sift flour and salt. Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal.
2. Add sour cream to flour mixture and mix with your fingers. Gradually, add chilled water and continue to mix with your fingers until the dough holds together. Form dough into a flat ball, wrap in plastic wrap and chill for 30 minutes.
3. Heat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
4. Roll dough out into a large rectangle to fin the baking dish. Crimp edges with a decorative design.
5. Combine cherries and cornstarch in a saucepan and bring to a boil over medium heat. Cook until sauce thickens. Pour cherries and sauce into prepared crust.
6. Combine butter, oatmeal, flour, brown sugar and almond extract in a processor bowl. Process mixture for 30 to 40 seconds until mixture is chunky. Sprinkle crumb mixture over cherries.
7. Bake cobbler on center oven rack for 35 to 40 minutes until cherry sauce is bubbly.

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