By Dani Taylor
Ingredients:
Filling:
4 c pitted cherries
1 cup white sugar
2 Tbsp lemon juice
¼ c cornstarch
Cobbler:
½ cup all-purpose flour
½ cup rolled oats
⅔ cup brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ cup chopped pecans
⅓ cup melted margarine
Instructions:
In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, and cornstarch. Stir to combine.
If your cherries are not very juicy, you may want to add water (from a few tablespoons to ½ cup depending on your fruit) to thin your sauce.
Bring to a boil. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened (If your mixture is sticking to the pan, turn the heat down to low and add a splash of water). Remove from heat and allow to cool slightly. This is your “pie filling”.
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2-quart baking dish. Pour pie filling into the dish, and spread evenly.
In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
Bake in the preheated oven for 30 minutes, or until the topping is golden brown. Allow to cool 15 minutes before serving.
Makes 6 servings.
Nutrition per serving: 414 calories, 74.3g carbohydrates, 12.8g fat, 2.6g protein