Cinnamon Roll Cherry Cobbler

Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is!

• Total Time Prep: 30 min.  
• Bake: 25 min. + cooling 
• Makes
  8 servings

 
 

Ingredients

• 1 can (14-1/2 ounces) pitted tart cherries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 3 tablespoons red-hot candies

CINNAMON ROLL TOPPING:

• 1-1/2 cups all-purpose flour
• 6 tablespoons brown sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1 large egg, lightly beaten
• 1/4 cup whole milk
• 1 tablespoon butter, softened
• 1/3 cup finely chopped pecans
• 1/2 teaspoon ground cinnamon

LEMON GLAZE:

• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

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Directions

1. Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish.
2. In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
3. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14x10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
4. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
5. Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.

Nutrition Facts 
1 slice: 363 calories, 12g fat (3g saturated fat), 28mg cholesterol, 299mg sodium, 61g carbohydrate (38g sugars, 2g fiber), 4g protein.