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Made with canned cherries, this is a perfect dessert for winter, when fresh fruit is scarce

Preparation time: 30 minutes
Cooking time: 20 minutes

Serves: 6

Dietary guidance: v 


2 cans (20 ounces each) pitted, dark cherries, undrained
½ cup granulated sugar
2 tablespoons quick-cooking tapioca
¼ cup margarine, cut into small pieces
½ teaspoon almond extract
¼ teaspoon salt

1 cup all-purpose flour
1 tablespoon granulated sugar
1¾ teaspoons baking powder
¼ teaspoon salt
¼ cup chilled margarine, cut into small pieces
1 large egg
¼ cup milk

Slivered blanched almonds
Icing sugar


In a medium saucepan, stir together cherries and liquid, sugar and tapioca. Cook and over medium heat, stirring constantly until mixture thickens, 15 minutes. Remove pan from heat. Add margarine, almond extract and salt; stir until margarine has melted. Pour into a 10” x 6” baking dish. Preheat oven to 400 degrees. To prepare topping in a medium bowl, mix together flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in margarine into flour mixture until coarse crumbs form. In a small bowl, beat together egg and milk. Stir egg mixture into flour mixture until dry ingredients are just moistened. Roll topping into ropes; arrange in a lattice on top of filling. Sprinkle with nuts. Bake cobbler until topping is lightly browned, 20 minutes. Transfer to wire rack to cool slightly. Sprinkle with icing sugar

*Vary the flavour of this cobbler by using 1 can tart cherries and 1 can dark sweet cherries.


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