Since I was a kid eating Mrs. Smith's cherry pies at Christmas time, I love a good cherry pie. So here's a yummy slow cooker cherry cobbler recipe from America's Test Kitchen magazine.
Cherry Filling
4 (15oz) cans sweet cherries in syrup, drained
1/4 c (1.75oz) sugar
1/4 c dry red wine
1T instant tapioca
1/4 t almond extract
Biscuits
1 c (5oz) all-purpose flour
1/4 c (1.75oz)
2 t sugar
2 t baking powder
1/4 t baking soda
1/4 t salt
1/3 c buttermilk
4 T unsalted butter, melted and cooled
1/2 t vanilla extract
1/8 t ground cinnamon
1. For the cherry filling: combine all ingredients in slow cooker. Cover and cook until cherries are soft, about 4 hours on low.
2. For the biscuits: adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper.
3. Whisk flour, 1/4 c sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk, melted butter, and vanilla together. Gently stir buttermilk mixture into flour mixture until dough is just combined.
4. Divide dough into 6 equal pieces, round gently into biscuits, and space them 1.5 inches apart on prepared baking sheet. In small bowl, mix remaining 2 teaspoons sugar with cinnamon and sprinkle on top of biscuits. Bake until biscuits are golden and cooked through, 15-20 minutes. (Biscuits can be made 4 to 6 hours ahead.)
5. Spoon cherry filling into individual serving bowls and top each with biscuit. Serve.
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