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Chocolate-Cherry Cobbler
Makes 6 servings.

2 - Tablespoons brown sugar, packed
2 - Tablespoons cornstarch
1 - can pitted red tart cherries (16 ounce), packed in water
1/4 - teaspoon almond extract
1/2 - cup all-purpose flour
1 - Tablespoon + 1 teaspoon baking coca
1 - Tablespoon brown sugar, packed
3/4 - teaspoon baking powder
1/8 - teaspoon salt
2 - Tablespoons butter, soft
1/3 - cup milk
1 - teaspoon vanilla extract

Preheat oven to 375 F.

  • In a 2-quart saucepan, mix the 2 tablespoons brown sugar and cornstarch. 
  • Stir in the cherries with out draining the liquid. 
  • Cook over medium heat for 4 to 5 minutes or until slightly thickened. 
  • Stir occasionally. 
  • Stir in the almond extract. 
  • Pour cherries into 8-inch square baking pan.
  • In a medium-mixing bowl, mix the flour, coca, 1-tablespoon brown sugar, baking powder, and salt. 
  • Cut in the butter, using a pastry blender or crisscrossing 2 knives. 
  • Want the dough to look like fine crumbs. 
  • Next, stir in the milk and vanilla until it forms a soft dough. 
  • Using a tablespoon, drop dough onto hot cherry mixture about 6 times.
  • Place in oven and bake 20 to 25 minutes or until topping is lightly brown. 
  • Serve warm. 
 
 
 
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