Top-of-the-Stove Cherry or Blueberry Cobbler
1 cup biscuit mix
2 tablespoons soft or melted butter or margarine
1/4 to 1/3 cup milk
1 tablespoons sugar
1 can or recipe cherry or blueberry pie filling
Ice cream or cream, optional
Cherry Pie Filling
1 (16 ounce) can sour pitted cherries, including juice
1 cup sugar
1/3 cup flour
1/8 teaspoon cinnamon
1/4 teaspoon almond extract
Blueberry Pie Filling
1 (15 ounce) can blueberries, including juice
1/4 cup sugar
2 teaspoons tapioca
Cobbler: In a small bowl, combine biscuit mix, butter, milk and sugar.
In a deep skillet that has a tight lid, heat pie filling almost to boiling. Reduce heat to low.
Drop dough by spoonsful on top of sauce. Cover tightly. Dumplings will be done in 15 to 20 minutes. Do not uncover pan until 15 minutes has passed. Let cool a while.
Spoon into bowls. If you wish, serve with cream or ice cream.
Cherry Pie Filling: Drain juice from cherries into skillet.
Mix in sugar, flour and cinnamon. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in cherries and almond extract.
Blueberry Pie Filling: Make this in the skillet in which you will complete the recipe.
Mix this in the skillet and let stand while preparing biscuit dough. Stirring, bring to a boil before topping with dough.