Cherry Cobbler

5 cups pitted canned or frozen tart red cherries
2 1/2 tbsp. lemon juice
1/3 cup sugar
1/3 cup packed brown sugar
2 1/2 tbsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

TOPPING:
1 cup all-purpose flour
1 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter or margarine
1/3 to 1/2 cup milk

Drain cherries, reserving 1/4 cup juice; discard remaining juice. Combine cherries and lemon juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry juice. Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour an ungreased 8-inch square baking pan. For topping, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450 for 10-13 minutes or until golden brown.

Yield: 6-8 servings.

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Terri's Country Corner
Last Updated September 8, 1998 by Terri
terriscorner@geocities.com

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