Nell B. Nichols

Cherry Cobbler

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Tastes like cherry pie and that’s good

Ingredients

  • 1 (1 lb. 4 oz.) can pitted tart cherries, undrained (2 c.)

Method

  • Combine cherries, sugar and tapioca. Cook, stirring constantly, until mixture is thick and clear, about 15 minutes. Stir in butter, salt and almond extract.
  • Pour hot mixture into 1½-qt. casserole or baking pan. Add Cobbler Topping at once.
  • Bake in hot oven (400°) about 20 minutes, or until crust is browned. Serve warm with cream or vanilla ice cream.