It's February, so it's time for Cherries

I know I'm late, but it's still February and technically I can use that title above. When you think of February, you think of George Washington. You think of other things too, but it's a themed column today, so go with me on this. We all know the story about George Washington, as a boy, cutting down the cherry tree, but is that story true? While it's a good story, no one has ever found any evidence that young Mr. Washington did indeed cut down his father's cherry tree and then profess, "I cannot tell a lie." So, when February rolls around every year, we all connect President Washington's birthday with cherries.

Now, I have to profess that I cannot lie either, I do not like cherries. Won't eat them, or anything that has a cherry flavor, with one exception. I love my mom's Cherry Delight dessert. But, when I eat it, I push the cherries to the side. My recipe for you today is one that I usually alter because you can use just about any fruit in it. Today, I have a Slow Cooker Cherry Cobbler recipe. When I make this recipe, I usually use Musselman's Peach Pie Filling, if I can find it, you could also use apple pie filling, or blackberries. Just about any fruit will work with this.

Slow Cooker Cherry Cobbler

1 - 21 oz. can cherry pie filling
1 c. all-purpose flour
1/4 c. sugar
1 1/2 t. baking powder
1/4 t. salt
1/4 c. butter or margarine, melted
1/2 c. milk
1/2 t. vanilla

Line your slow cooker with a Reynolds Slow Cooker Liner, or coat the inside of the crock with cooking spray. Pour the pie filling into the crock and spread along the bottom. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Making a well in the center of the dry ingredients, add the melted butter, milk, and vanilla. Stir until well blended. Spread the batter evenly over the pie filling in the crock. Cover, and cook on high for 1 1/2 to 2 hours, or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream.

Enjoy,
Carol