My family LOVES anything cherry . . . sour cherry pie, cherry clafoutis, and cherry cobbler. This recipe is an adaptation of several that I have tried. It requires that you make your cherry filling on the stove top then top it with a shortcake biscuit mixture in a 13 x 9 x 2 inch pan.
INGREDIENTS
Filling
4 cans sour cherries with juice, 14.5 ounces each
2/3 cup white sugar
2/3 cup brown sugar
5 tbsp corn starch
2 tsp cinnamon
1/2 tap nutmeg
5 tbsp lemon juice
1/2 cup water
Topping
3 3/4 cup all purpose flour
1/2 cup white sugar
4 tsp baking powder
1 1/2 tsp salt
1 1/2 sticks butter - very cold and cut into small cubes or grated
1 cup half and half
1 cup milk
PREPARATION
Filling
1. Drain the cherries and reserve the juice in a bowl (it should come to about 2 cups). Set the cherries and juice aside.
2. In a large sauce pan, add the sugars, cornstarch, cinnamon and nutmeg. Mix together and then add lemon juice, 1/2 cup water and reserved cherry juice. Bring to a boil over medium heat - mixture should thicken. Remove from heat and add cherries.
Topping
3. In a large bowl, combine flour, sugar, baking powder and salt.
4. Using a pastry blender or two butter knives, blend in the butter until the mixture looks like loose cornmeal (there will be large pieces of butter). Add half and half and milk, mix with spoon and set aside.
Assemble and Bake
5. Preheat oven to 400 degrees. Place filling in ungreased 13x9x2 inch baking pan.
6. Drop filling in large spoons on top of filling. Try to cover the entire area but there will be some gaps. Bake for 40 minutes or until golden brown.
Dust with powdered sugar. Serve warm or at room temperature with ice cream. Serves 8.
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