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May 17th is National Cherry Cobbler Day and do we have an exciting cherry cobbler recipe for all our fellow foodies! This Midwest Living Magazine recipe celebrates the incredible cherry bounty that one can find in the Midwest. Did you know that Cherries do not ripen after harvest? Cherries are very perishable, so be sure to refrigerate them immediately after your purchase. Cherries can be kept fresh in the refrigerator for up to two days. Buy and use quickly. This cherry recipe calls for 4 cups of fresh, beautiful cherries. Enjoy! 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 2 tablespoons butter 4 cups fresh or one 16-ounce package frozen pitted, tart red cherries 2 cups fresh or frozen raspberries 2/3 cup sugar 1/4 cup water 4 teaspoons cornstarch 1/4 cup frozen egg product, thawed, or refrigerated egg product 3 tablespoons fat-free milk 1. Mix the 1 tablespoon sugar and the cinnamon. For topping, in a mixing bowl, combine flour, 1 tablespoon sugar, and baking powder. Cut in butter to resemble coarse crumbs. Make well in center. 2. For filling, combine cherries, raspberries, the 2/3 cup sugar, the water, and cornstarch. Let stand 10 minutes (20minutes for frozen fruit). Cook and stir until bubbly. Transfer to 8x8x2-inch baking dish. 3. Combine egg product and milk. Add to flour mixture; stir until dough clings. Spoon in 6 mounds over filling. Sprinkle with cinnamon-sugar mixture. 4. Bake, uncovered, in a 400* F oven for 20 to 25 minutes or until a toothpick inserted into topping comes out clean. Serve warm. Makes 6 servings. Recipe courtesy of Midwest Living Magazine. Picture courtesy of southernplate.com.
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