Cherry Cobbler - Budget Friendly

Delicious way to prepare canned or frozen fruit as a dessert. It might need more fruit and less topping. It was still delicious served hot with cream or ice cream. Yum. Recipe follows:
Cherry Cobbler
Preheat oven to 375°F (190°)
Bake 25 to 30 minutes
Drop Biscuit Dough:
Blend or sift together
1 1/4 cup (190 gm) all purpose flour (Canadian) strong or bread flour in USA and UK
3 Tablespoons (45 ml) sugar (caster sugar in UK)
3 teaspoons (15 ml) baking powder
1/4 teaspoon (1 ml) salt
With a pastry blender or two knives cut in finely
1/3 cup (80 ml) shortening
Mix together and add:
1 egg
1/2 cup (125 ml) milk
Stir with a fork to make a drop batter. Remember to stir until just combined, don't over mix as your biscuits will be tough.
Cherry filling:
Put in 1 1/2 quart (6 cups , 1.5 lit) casserole drained fruit from 1 19 ounce (2 1/2 cups or 375 ml) can sweetened cherries - or use frozen cherries thaw them out first and drain and save the juice. In a medium sauce pan make a fruit sauce by melting
1 Tablespoon (15 ml) butter
2 Tablespoons (30 ml) all purpose flour
1 cup (250 ml) fruit juice
Blend the flour into the melted butter then add the fruit juice. I added some corn starch to the fruit juice to speed up the thickening of the sauce - about 1 to 2 heaping teaspoons (use one from your kitchen drawer) should be lots. Cook until thickened, stir frequently so it does not stick or burn. Pour over fruit. Top with Drop Biscuit Dough and bake in a Preheated 375°F (190°C) oven bake 25 to 30 minutes. Biscuits should be light golden brown. Serve warm with cream or vanilla ice cream. Makes 5 to 6 servings.

[@griffint6215]

I love all the tips and explanations you include - it helps me remember the recipe and the concepts will help me in other recipes as well!

[@rubysclassiccooking]

Thank you, it makes me happy to hear this - the purpose of my channel is to share the information that I have about cooking and baking to help everyone else prepare and enjoy good food.