Cherry Cobbler

"Lite" cherry pie filling reduces calories.
Cherry Cobbler
Cherry Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Crust:

  • 1

    cup all-purpose flour

  • 1

    tsp grated lemon peel

  • 1

    tsp baking powder

  • 3

    Tbsp chilled margarine, cut into small pieces

  • 2

    Tbsp cold water

  • Filling:

  • 2

    cans (20oz each) "lite" cherry pie filling

  • 1/2

    tsp grated lemon peel

  • 1/2

    tsp ground cinnamon

  • Topping:

  • 1

    egg white, lightly beaten

  • 1

    tsp firmly packed dark brown sugar

Directions

To prepare crust, in a medium bowl, combine flour, lemon peel, and baking powder. Mix well. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add water, 1 Tbsp at a time, tossing with a fork until a dough forms. Shape dough into a ball, wrap in plastic wrap, and chill for 30 minutes. Preheat oven to 375 deg. To prepare filling, in a medium bowl, combine pie filling, lemon peel, and cinnamon. Spoon filling into an 8" oven-proof skillet. On a floured surface, using a floured rolling pin, roll dough into a 9" circle. Cut dough into 3/4" wide strips. Twist and arrange strips in a lattice pattern over filling. Brush with beaten egg white. Sprinkle with brown sugar. Bake until golden, about 30 minutes. Place on a wire rack for 10 minutes. Serve warm.

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