- 8
Ingredients
- Cinnamon Roll Topping:
- 1 can (14 1/2 oz.) pitted tart cherries
- 1/2 c. sugar
- 2 Tb. cornstarch
- 1/2 c. water
- 3 Tb. red-hot candies
- 1 1/2 c. flour
- 6 Tb. brown sugar, divided
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. shortening
- 1 egg, lightly beaten
- 14 c. milk
- 1 Tb. butter, softened
- 1/3 c. finely chopped pecans
- 1/2 tsp. ground cinnamon
- Lemon Glaze:
- 1/2 c. powdered sugar
- 1 Tb. lemon juice
Preparation
Step 1
Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 mintues longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8" square baking dish. In a bowl, combine the flour, 3 Tb. 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"x10" 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 degrees for 25-30 minutes or until golden brown. Cool 10 minutes. Combine glaze ingredients; drizzle over cobbler.