George Washington Cherry Cobbler

1/2 cup sugar


2 tablespoons cornstarch

1/4 teaspoon ground cinnamon

3/4 cup water

1 package (12 ounces) frozen pitted dark sweet cherries, thawed

1 tablespoon butter



TOPPING:

1 cup all-purpose flour

4 tablespoons sugar, divided

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup 2% milk

Ice cream, optional

In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into an 8-in. square baking dish; set aside.
For topping, in a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Drop by spoonfuls over the cherries; sprinkle with remaining sugar. Bake at 400° for 30-35 minutes or until golden brown. Serve warm with ice cream

recipe source Taste Of Home

shared on Dr. Laura on Tasty Tuesday