Total Calories: 201
Drain cherries, reserving 1 cup liquid. In medium saucepan, combine 3/4 cup sugar and cornstarch; stir in reserved liquid. Bring to a boil over medium heat. Stir constantly until thickened and clear. Reduce heat. Boil 1 minute. Stir in cherries and extract. Pour mixture into a greased 8-inch square glass baking dish. Heat oven to 400°. Combine oats, flour, remaining 1/4 cup sugar, baking powder, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Add milk, and mix with fork just until dry ingredients are moistened. Drop by rounded tablespoons over hot filling. Bake 25–30 minutes or until topping is light golden brown. Serve warm with whipped cream or ice cream, if desired.
Note: May substitute 2 (20-ounce) cans cherry pie filling and omit 3/4 cup sugar and 2 tablespoons cornstarch.
Unlike a pie, a cobbler never contains a bottom crust, but has biscuits or pie crust on top. Cobblers originated in Colonial America by English settlers unable to make their suet puddings for lack of ingredients and cooking equipment, so instead covered a stewed filling with biscuits or dumplings fitted together. The cooked surface has the appearance of a cobbled street.
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