In our family, cobbler is synonymous with Grandma. This was her favorite dessert to make – mainly because it was such a good healthful recipe, and she lived in California, where there were lots of fresh fruits to use. Besides cherry, she often made peach or apricot and always had a cobbler or two in her freezer for unexpected company. And she never failed to have homemade ice cream to put on top!
4 cups pitted cherries, apricots or peaches (fresh, frozen, or canned)
¾ cup frozen apple juice concentrate
¼ cup honey or sugar if needed
⅓ cup regular Clear Jel or ¼ cup cornstarch
½ teaspoon almond extract (optional)
½ cup water or juice from fruit
Prepare a 9-inch square baking dish by lightly oiling the sides.
Place cherries, juice, almond extract, and honey or sugar (if you use it) in a saucepan and bring to a boil.
Meanwhile, dissolve the food starch in the water. When the cherries begin to boil, gradually stir in the dissolved starch, adding more or less as needed to make the sauce as thick as pie filling. Remove from heat and pour into a 9-inch square baking pan.
Make and roll out the cobbler crust into a 9-inch square. Gently roll the square of dough up onto the rolling pin, and unroll it on top of the hot fruit, adjusting the sides to fit the pan, trimming if necessary. Pierce the dough with a fork or sharp knife in several places to allow the steam to escape while baking.
Cover the cobbler loosely with a sheet of plastic or a damp cotton towel. Put in a warm place (on the stove while the oven is heating), and let rise until double, about 45 minutes to an hour.
Place raised cobbler in the preheated oven at 350ºF and bake for 30 minutes, or until crust is golden brown. Remove from oven and let cool completely before placing in a plastic bag. Refrigerate. To serve, heat uncovered in the oven at 300ºF for about 30 minutes. Serve with Five Loaves Rice Cream or Whipped Topping.