Category: Desserts - Cobblers, Crisps, etc.

  Date Posted: 10/3/2009

  Author: Margaret Stults

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  Prep Time:

  Total Time:

  Serves: makes 6 servings

1 can (1 lb. 5 oz.) cherry pie filling
1/2 tsp. almond extract
1 cup all-purpose flour*
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. shortening
1/2 cup milk
2 Tbsp. toasted slivered blanched almonds

1. Heat oven to 400 deg.

2. Combine pie filling and almond extract in ungreased 1 1/2 quart casserole.

3. Place in oven 10 to 15 minutes or until hot and bubbly.

4. Measure flour, sugar baking powder and salt into bowl.

5. Add shortening and milk. Cut through shortening 6 times.

6. Stir in almonds mix until dough forms a ball.

7. Drop dough by 6 spoonfuls onto hot pie filling.

8. Bake 25 to 30 minutes or until biscuit topping is golden brown.

9. Serve warm.

*If using self-rising flour, omit baking powder and salt.

VARIATIONS:

Blueberry Cobbler:
Substitute 1 can (1 pound 5 ounces) blueberry pie filling and 1/2 teaspoon grated orange peel for the cherry pie filling and almond extract substitute 1/2 cup orange juice for the milk in biscuit topping and omit almonds.

Peach Cobbler:
Omit cherry pie filling and almond extract instead, combine 1 can (1 pound 13 ounces) sliced peaches ( with syrup), 1/2 teaspoon cinnamon and 3 tablespoons cornstarch in saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into 1 1/2 quart casserole. Omit almonds in topping.

Pear Cobbler:
Omit cherry pie filling and almond extract instead, combine 1 can  (1 pound 13 ounces) pears, 1/4 teaspoon nutmeg and 3 tablespoons cornstarch in saucepan.  Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into 1 1/2 quart casserole. Mix 1/3 cup shredded Cheddar cheese with the flour in biscuit topping and omit almonds.

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» Fresh Blueberry Cobbler - Grandma Stults
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