Cinnamon Cherry Cobbler
Ingredients
- 1 can red tart pitted cherries in water
- 1/2 cup sugar
- 4 tablespoons cinnamon candy hearts
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons brown sugar divided
- 1/3 cup finely chopped pecans
- 4 tablespoons butter chilled
- 1 slightly beaten egg
- 2-4 tablespoons milk
- 2 tablespoons butter melted
- 1/4 teaspoon ground cinnamon
- 1/2 cup confectioner’s sugar
- 1 tablespoon lemon juice
Instructions
- Place a wire mesh sieve over a small saucepan and drain the cherries, reserving the cherry juice from the can in the saucepan. Add the sugar, cinnamon candies, cornstarch, and water to the saucepan. Cook over medium heat, stirring occasionally, until the cinnamon candies are melted and the sauce thickens. It should be somewhat opaque and will coat the back of a wooden spoon. Stir in the drained cherries, and pour into 8-inch square or 9-inch round baking pan. Set aside.
- Preheat the oven to 400°F.
- Whisk together the flour with the baking powder and salt in a large mixing bowl. Add 3 tablespoons brown sugar and the chopped pecans. Cut in chilled butter until particles are fine. Combine the egg and 2 tablespoons milk; add to flour mixture, mixing until all dry particles are moistened, adding a few more drops of milk if necessary to make a good dough (up to 2 tablespoons more). Roll out on a well-floured board to a 14-inch by 12-inch rectangle. Brush with melted butter. Combine the remaining 3 tablespoons brown sugar and cinnamon; sprinkle evenly over dough. Roll the dough up, starting with 12-inch side. Cut into 16 even slices, and arrange slices on top of the cherry filling. Bake for 30 minutes.
- While it is baking, whisk together the confectioner’s sugar and lemon juice. Remove cobbler from oven and drizzle with the glaze while still warm.
Notes
Serves 8.