Cherries, pitted, frozen
¼ cup(s), (55g)
White self-raising flour
¾ cup(s), (110g)
Reduced fat oil spread
50 g, melted
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 4-cup (1L) capacity 18cm round ovenproof dish with oil and place the dish on a baking tray
- Combine cherries, lemon and 1 tablespoon sugar in a saucepan over medium heat. Cook, stirring occasionally, for 3-4 minutes or until the cherries thaw and the sugar dissolves. Blend the cornflour with 1 tablespoon water in a bowl. Stir into the cherry mixture. Cook, stirring, for 1-2 minutes or until the mixture boils and thickens. Spoon the cherry mixture into the prepared dish.
- Sift the flour and cinnamon into a bowl. Stir in the remaining sugar. Stir in the spread, egg yolk and enough of the buttermilk to make a soft, sticky dough. Drop heaped tablespoons of the mixture over the hot cherry mixture.
- Bake the cobbler for 25-30 minutes or until golden. Remove from oven and set aside for 5 minutes to cool. Serve dusted with sifted icing sugar.