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Crystal_Anns Cinnamon Roll Cherry Cobbler

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  • Crystal_Anns Cinnamon Roll Cherry Cobbler

    Crystal_Ann Posted March 21, 2006 04:23 PM
    Cinnamon Roll Cherry Cobbler

    1 (14 1/2 ounce) can pitted tart cherries
    1/2 cup sugar
    2 tablespoons cornstarch
    1/2 cup water
    3 tablespoons red-hot candies

    Cinnamon Roll Topping
    1 1/2 cups all-purpose flour
    6 tablespoons brown sugar, divided
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup shortening
    1 egg, lightly beaten
    1/4 cup milk
    1 tablespoon butter, softened
    1/3 cup finely chopped pecans
    1/2 teaspoon ground cinnamon

    Lemon Glaze
    1/2 cup confectioners' sugar
    1 tablespoon lemon juice

    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 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8 inch square baking dish. In a bowl, combine the flour, 3 tablespoons 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 inch x 10 inch 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* for 25-30 minutes or until golden brown. Cool 10 minutes. Combine glaze ingredients; drizzle over cobbler. Makes 8 servings.

    Recipe Source: Recipezaar