Cherry Cobbler


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Sour cherries, also called tart or pie cherries, make the best cobblers and pies. A cherry pitter makes your work go much more quickly.

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  • Cherry Filling:
  • No-stick cooking spray
  • 5 C. pitted sour or sweet cherries (fresh or frozen)
  • 1/2 C. dried sour cherries or dried cranberries
  • 1/3 C. sugar
  • 3 Tbs. cornstarch
  • Biscuit Dough:
  • 1 1/4 C. whole-wheat pastry flour, oat flour or cake flour
  • 1/2 C. rolled oats
  • 2 Tbs. sugar, plus extra for sprinkling
  • 1 Tbs. baking powder
  • 1/4 tsp. sea salt
  • 2/3 C. non-fat or low-fat buttermilk
  • 2 Tbs. canola oil

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Preheat oven to 350 degrees. Lightly spray a 2-qt. baking dish with cooking spray. Place fresh cherries and dried cherries or cranberries in the baking dish. Combine sugar and cornstarch, and sprinkle over cherries. To make the biscuit dough, combine flour, oats, sugar, baking powder and salt in a bowl. In a glass measuring cup, stir together buttermilk and canola oil. Pour over dry ingredients and use a fork to quickly mix.

Turn out onto a floured work surface and knead two or three times to bring dough together. Gently pat into a round about 1/2 inch thick. With a 2 1/2-inch biscuit cutter, cut out six or seven biscuits. Reroll scraps and cut out remaining biscuits - you should have 10. Set biscuits on top of cherries and sprinkle with sugar. Bake for an hour. Serve warm.

Yield: 8 servings

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