Black Forest Cobbler

 

1/2

cup sugar

1

tablespoon cornstarch

7

cups pitted red tart cherries, (about 2 pounds)

1/4

teaspoon almond extract

3/4

cup Gold Medal® all-purpose flour

1/4

cup baking cocoa

1

tablespoon sugar

1 1/2

teaspoons baking powder

1/2

teaspoon salt

3

tablespoons butter or margarine

1/2

cup milk

Cream or ice cream, if desired

• 1 Heat oven to 400°F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.
• 2 Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.
• 3 Bake uncovered 25 to 30 minutes or until topping is set. Serve warm with cream. Substitution