Fresh Cherry Crisp Cobbler
2 1/2 cups H-E-B All-Purpose Flour
1/2 teaspoon H-E-B Salt
3/4 cup Hill Country Fare Shortening
1 tablespoon H-E-B Sour Cream, regular or fat-free
1/2 cup plus1 tablespoon chilled water
2 pounds fresh cherries, pitted
1/2 cup H-E-B Sugar
4 teaspoons cornstarch
4 tablespoons (3.5 oun H-E-B Butter, unsalted
1/2 cup dry one-minute oatmeal
1/4 cup H-E-B All-Purpose Flour
1/2 cup brown sugar
1 teaspoon almond extract
For Flaky Crust: 1.
In a large bowl, sift flower and salt.
Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture lo
oks like coarse meal.
Add sour cream to flour mixture and mix with your fingers.
Gradually add chilled water and continue to mix with your fingers until the dough holds to
Form dough into a flat ball, wrap in plastic wrap and chill for 30 minutes.
For Filling: 1.
Heat oven to 350 degrees F.
Spray a 2-quart baking dish with nonstick cooking spray.
Roll dough out into a large rectangle to fit the baking dish.
Crimp edges with a decorative design.
Combine cherries, sugar, cornstarch and 1 cup water in a saucepan and bring to a boil over
Cook until sauce thickens.
Pour cherries and sauce into prepared crust.
Combine butter, oatmeal, flour, brown sugar, and almond extract in a processor bowl.
Process mixture for 30 to 40 seconds until mixture is chunky.
Sprinkle crumb mixture over cherries.
Bake cobbler on center oven rack for 35 to 40 minutes until cherry sauce is bubbly
No Nutritional Information Available