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Cherry Apricot Cornmeal Cobbler


Yield

Makes 8 servings

Ingredients

2 cups sliced pitted halved fresh apricots
1/3 cup granulated sugar
2 cups pitted fresh cherries
1 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup yellow cornmeal
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 tablespoons plus 1 teaspoon brown sugar, divided
2 teaspoons baking powder
5 tablespoons margarine
3/4 cup low-fat milk

Preparation

  1. Preheat oven to 375°F. Combine apricots and granulated sugar in small bowl. Combine cherries and 1 tablespoon flour in second bowl; set aside. Combine remaining 1 cup flour, cornmeal, cinnamon, salt, 1-1/2 tablespoons brown sugar and baking powder in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; blend just until ingredients are evenly moistened.
  2. Place fruit in 1-1/2-quart baking dish; top with batter. Sprinkle with remaining 1 teaspoon brown sugar. Bake 25 to 30 minutes or until golden brown. Let cool slightly before serving.

Nutritional Information

Fiber 3 g
Carbohydrate 42 g
Cholesterol 2 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 29 %
Calories 252
Protein 4 g
Sodium 246 mg

Dietary Exchange

Fruit 1
Starch 2
Fat 1

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