Cherry Cobbler

It’s gorgeous. It’s glisteny. It’s what I made for Gdad’s birthday in Estes.

Homemade Cherry Cobbler. Mmmm.

The best part is the pastry. Second place goes to the cherries. And third, the way a little half & half tastes dribbled atop the whole thing right out of the oven.

Just one more look …

I sprinkled a little raw sugar on the pastry right before baking. Can you see the marvelous? Right beside the glistening cherries, the flaky pastry?

Do you need to take the pastry pie crust pledge? Many people do. I promise, it will change your life.

Cherry Cobbler

Filling : 2 cans (16 oz) cherry pie filling + 1 T. cornstarch + dash salt

Pastry : Combine 3 c. flour + 1 t. salt + 3/4 c. oil + 10 T cold water

In a 9 x 13 pan, mix cherries, salt, and cornstarch. Dot all over with butter. To make pastry, mix flour, salt and oil.  Add cold water. Mix lightly and roll (or pat) out to 1/4″ thick between waxed paper. Cut into 1′ strips. Layer strips across dish, then length wise, then diagonally. Dot with butter and sprinkle with sugar.

Bake at 425 degrees until golden brown. Wonderful served with whipping cream (unwhipped), half & half or Blue Bell Homemade Vanilla ice cream.