Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 ounces) pitted tart cherries

  2. 1/2 cup sugar

  3. 2 tablespoons cornstarch

  4. 1/2 cup water

  5. 3 tablespoons red-hot candies CINNAMON ROLL TOPPING:

  6. 1-1/2 cups all-purpose flour

  7. 6 tablespoons brown sugar, divided

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon salt

  10. 1/4 cup shortening

  11. 1 egg, lightly beaten

  12. 1/4 cup milk

  13. 1 tablespoon butter, softened

  14. 1/3 cup finely chopped pecans

  15. 1/2 teaspoon ground cinnamon LEMON GLAZE:

  16. 1/2 cup confectioners' sugar

  17. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish. In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14-in. x 10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling. Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler. Yield: 8 servings.


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