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Cherry Raspberry Cobbler is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 cup all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 cup margarine or butter
1/3 cup sugar
2 tablespoons cornstarch
1 10-ounce package frozen red raspberries, thawed
1/4 cup water
1 tablespoon lemon juice
4 cups frozen, unsweetened, pitted, tart red cherries
1 egg
1/4 cup milk
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/2 cup chopped pecans
Vanilla ice cream, half and half, or light cream (optional)
For biscuit topping, in a medium mixing bowl stir together the flour, the 2 tablespoons sugar, and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs. Set aside. For filling, in a medium saucepan combine the 1/3 cup sugar and cornstarch. Add thawed raspberries, water, and lemon juice. Cook and stir until thickened and bubbly. Stir in thawed cherries; cook and stir until bubbly again. Reduce heat and keep filling hot. In a small bowl use a fork to beat together egg and milk. Add egg mixture all at once to the biscuit topping. Using a fork, stir just until moistened. Transfer the hot filling to an un-greased 2 quart square baking dish. Immediately drop topping mixture from a teaspoon into small mounds atop filling. Combine the 1 tablespoons sugar and cinnamon; sprinkle over topping. Sprinkle on pecans. Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or until done. Serve with ice cream.
Serves 6.
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