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    Cherry Cobbler (Sugar Free)

    Source of Recipe


    Recipe Introduction

    This recipe makes a great dessert to serve on a cold and rainy summer evening. I prefer to use fresh dark, red cherries. The cherries must be pitted; so have the children pit the cherries while you are preparing the topping. The kids will get a kick out of helping, and they will be thrilled when gulping down the results of their hard work. This treat looks outstanding on a Fourth of July picnic table.

    List of Ingredients

    --- Topping ---
    1 cup plus 2 tablespoons flour
    1 teaspoon cinnamon
    3 tablespoons Splenda sugar substitute
    2 teaspoons baking powder
    1/4 cup (1/2 stick) cold butter sliced into little pieces
    1/3 cup plus 1 tablespoon milk
    1/4 cup sliced almonds (optional)
    --- Filling ---
    4 cups fresh pitted dark, red cherries, or frozen or canned, dark, red cherries, drained of juice
    3/4 cup Splenda sugar substitute
    1 teaspoon cinnamon
    1 teaspoon almond extract
    1 tablespoon fresh lemon juice
    1/4 cup (1/2 stick) cold butter, sliced


    Topping: Preheat oven to 375 degrees F.

    Use a pastry blender, wire beater or 2 knives to mix all the dry ingredients together. Add the cold butter. Gradually add the milk and mix the ingredients with a fork until it begins to hold together Gather the dough together and place on a lightly floured surface. Knead the dough about 10 times or until smooth. Shape the dough to fit a casserole dish, but not more than about 1/2-inch thick.

    Filling: Preheat oven to 375 degrees F. Grease a 3-quart casserole dish.

    Place the cherries into the prepared dish. Combine the sugar, cinnamon, almond extract and lemon juice, and with a fork or spoon, gently mix into the cherries. Dot the cherries with the sliced butter. Set the cherries aside. Place the topping (dough) over the filling and press down along the edges of the dish as if tucking the fruit into the dish. Trim away any excess dough. Sprinkle sliced almonds on top of the dough.

    Bake 40-50 minutes or until the juices begin to bubble and the fruit is tender when pierced through the dough with a knife or fork. (If the topping begins to brown before juices begin to bubble, place a sheet of foil over the topping to prevent burning and continue baking.)

    To reheat, cover the dish with foil and heat at the original baking temperature for 10 minutes or dish out the desired amount onto a plate and microwave.




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