| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 8 servings
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Ingredients
Cherry Mixture
- 1 can pitted tart cherries 14-1/2 ounces
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup water
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 vegetable shortening
- 1 egg lightly beaten
- 1/4 cup milk
- 1 tablespoon butter softened
- 1/2 teaspoon cinnamon
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
Ingredients
Cherry Mixture
Cinnamon Roll Topping
Lemon Glaze
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|
Instructions
- Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish.
- In a large 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 14x10-in. rectangle. Spread with butter. 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 for 10 minutes. Combine glaze ingredients; drizzle over cobbler.
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