Cherry Almond Cobbler

1 cup packaged biscuit mix
2 T. sugar

3-4 T. water
2 T. cold margarine or butter, shredded
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar

Combine pkg biscuit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough, Knead on lightly
floured surface 20 seconds, roll into 10 inch circle Cut in 3/4 inch wide strips,
cut strips diagonally into 2 inch long strips. Set aside

Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups.
Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.

Arrange about 12 hot coals around dutch oven. Cook and stir cornstarch
mixture until it comes to a boil. Stir in cherries, almonds and 1 T. margarine.
Return to boiling. Place pastry strips randomly atop filling. Sprinkle with
coarse sugar. Add coals around edge if necessary. Place 20 hot coals on lid

Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8

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