Cherry cobbler
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Old fashioned cherry cobbler goes down well with custard. Try replacing cherries with frozen mixed berries as a delish alternative.
Ingredients
Cherries, pitted, frozen
500 g
Lemon juice
1 tbs
Caster sugar
¼ cup(s), (55g)
Cornflour
1 tbs
White self-raising flour
¾ cup(s), (110g)
Ground cinnamon
½ tsp
Reduced fat oil spread
50 g, melted
Egg yolk
1 medium
Buttermilk
¼ cup(s), (60ml)
Icing sugar
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
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
2
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.
3
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.
4
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.
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