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Randy Mayor; Cindy Barr Photo by: Randy Mayor; Cindy Barr

Fresh Cherry Cobbler

Cooking Light JUNE 2004

  • Yield: 8 servings

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 tablespoon sugar
  • 4 cups pitted fresh cherries (about 1 3/4 pounds)
  • 1 cup sugar
  • 3 tablespoons uncooked quick-cooking tapioca
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces

Preparation

Preheat oven to 375°.

Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.

Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 54g
  • Fiber: 1.7g
  • Cholesterol: 13mg
  • Iron: 0.3mg
  • Sodium: 171mg
  • Calcium: 12mg
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Fresh Cherry Cobbler recipe

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