MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Cherry Cobbler
 Categories: Pies, Fruits
      Yield: 4 Servings
 
MMMMM--------------------------FILLING-------------------------------
      3 c  Frozen dark sweet cherries
           - (14 oz; not thawed)
    1/4 c  Sugar
      2 ts Cornstarch
    1/4 ts Cinnamon (scant)

MMMMM--------------------------TOPPING-------------------------------
    3/4 c  A-P flour
      1 tb Sugar
    1/4 ts Baking soda
    1/4 ts Baking powder
    1/8 ts Salt
  1 1/2 tb Cold unsalted butter; in
           - small bits
    1/3 c  Well-shaken lo-fat
           - buttermilk
 
  Although fresh dark sweet cherries are available in June,
  we believe they're best eaten out of hand. This cobbler
  makes great use of frozen cherries.
  
  Put oven rack in middle position and preheat oven to
  425°F/218°C.
  
  MAKE FILLING: Cook all filling ingredients with a pinch of
  salt in a 2 quart heavy saucepan over moderate heat,
  stirring occasionally, until sugar begins to dissolve,
  about 3 minutes. Spoon filling into a 9" ceramic or glass
  pie plate (1" deep).
  
  MAKE TOPPING AND BAKE COBBLER: Whisk together flour, 2 ts sugar,
  baking soda, baking powder, and salt in a medium bowl.
  Blend in butter with your fingertips or a pastry blender
  until mixture resembles coarse meal. Stir in buttermilk
  with a fork until just combined (do not overmix). Drop
  dough in 4 mounds over filling, leaving space between
  mounds. Sprinkle topping with remaining teaspoon sugar.
  
  Bake until topping is golden brown and fruit is bubbling,
  about 25 minutes. Cool slightly and serve warm.
  
  Recipe by Shelley Wiseman
  
  June 2004, Gourmet
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM