Cherry Cobbler Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (20-ounce) can cherry pie filling
-1 cup pancake mix like Bisquick
-1/3 cup sugar
-1/3 cup milk
For topping:
-2 tablespoons sugar
-1 teaspoon cinnamon
Steps:
1-Preheat the oven to 350 degrees Fahrenheit.
2-Pour cherry pie filling in a saucepan and bring to a boil over medium heat, stirring constantly. Take filling off heat when the pie mix thickens slightly.
3-Blend biscuit mix with sugar. Add milk to dry ingredients and stir until everything is moist.
4-Pourt hot cherry pie filling into a round 8-inch casserole.
5-Drop spoonfuls of biscuit dough on top of the pie filling.
6-Mix sugar and cinnamon. Sprinkle this mixture on top of the biscuit dough.
7-Bake for 12 minutes Serve as is or with ice cream.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
