Cherry Cobbler

Ingredients

• 0.3 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 0.3 cup butter 
• 3 tablespoons butter 
• 2.5 pounds cherries fresh pitted
• 3 tablespoons cornstarch 
• 1 large eggs 
• 1 cup flour all-purpose
• 6 servings ice cream 
• 1 tablespoon lemon rind grated
• 0.5 cup milk 
• 0.5 teaspoon salt 
• 1.5 cups sugar divided
• 1 teaspoon vanilla extract 
• 0.5 cup water 

Equipment

• sauce pan
• oven
• mixing bowl
• wire rack
• baking pan
• hand mixer
• aluminum foil

Directions

1. Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil ina medium saucepan, stirring constantly. Boil, stirring constantly, 1 minute.
2. Remove from heat; stir in 3 tablespoons butter, lemon rind, and almond extract.
3. Pour into a lightly greased 11- x 7-inch baking dish.
4. Combine remaining 3/4 cup sugar, flour, baking powder, and salt in a large mixing bowl.
5. Add milk, 1/4 cup butter, and vanilla, and beat at medium speed with an electric mixer 2 minutes.
6. Add egg, and beat 2 more minutes. Spoon batter evenly over cherry mixture.
7. Bake at 350 for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool in dish on a wire rack 15 to 20 minutes.
8. Serve warm with ice cream.
9. *3 (5 ounce) cans pitted tart red cherries can be substituted.
10. Drain cherries, reserving 1/2 cup juice. Substitute reserved juice for 1/2 cup water.