Grandma's Sweet Cherry Cobbler

🧂 Ingredients

• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/4 cup water
• 3 1/2 cups fresh, pitted sweet dark cherries

  roughly 14 ounces
• 1 tbsp salted butter
• 1 cup all purpose flour
• 1/4 cup granulated sugar

  divided
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp crisco
• 1/2 cup milk

Instructions

• 1 In a large skillet add 1/2 cup of the sugar, cornstarch, and cinnamon. Whisk
  together.
• 2 Whisk in the water until the mixture is smooth and the sugar's dissolved.
• 3 Stir in the cherries and butter, and heat over medium low heat.
• 4 Cook, stirring often, until the filling begins to thicken and then bubble. It
  will thicken before it bubbles. Don't raise the heat to speed the process up.
  This will result in the mixture scorching.
• 5 Butter an 8" pie dish and then pour the filling into it. Use a spatula to scrape
  the skillet so that you don't miss a drop.
• 6 In a mixing bowl whisk together two tablespoons of sugar, baking powder, and
  salt until combined.
• 7 Add the shortening in little dabs. Use a pastry blender to blend the crisco into
  the dry mix until they've combined to form course crumbs.
• 8 Pour the milk into the mixture, and stir just until combined to moisten the
  mixture into a dry batter.
• 9 Using a tablespoon, drop chunks of the batter over top of the cherry filling.
  Continue until all the batter's been used and the filling is covered.
• 10 Spread the last two tablespoons of sugar evenly out over top of the cobbler
  topping.
• 11 Bake the cherry cobbler at 400 degrees for 30-35 minutes, or until the filling
  is bubbling at the sides and the topping is golden brown and crusty.
• 12 Remove it from the oven and let the cobbler rest for 5 minutes.
• 13 Serve as is, or with a scoop of ice cream or whipped cream on top.

Nutrition Info