Juicy cherries topped with a flaky sweet crust.
Fresh cherries. Jam, clafoutis, ice cream, pie … visions of homemade delicacies crammed with cherries floated through my mind as I searched my cookbooks for recipes. While I hesitated, the cherries sat in a bowl looking plump and juicy and radiating crimson sweetness. Everyone passing through the kitchen just had to pop a few of them into their mouths. Before they disappeared altogether, I pitted some for a cobbler.
My cobblers are usually a rich biscuit dough covered with hot fruit, but this recipe calls for batter spooned over the quickly stewed fruit. We liked it. It has just enough buttery, lightly sweet crust to offset the rich, juicy cherries. And being cobbler, it’s easy to make, quick to bake.
The original recipe called for 1 1/2 cups of sugar. I could tell it would be too sweet for us. But if your cherries are tart or you just like your desserts very sweet, use the whole amount. These Bing cherries were sweet so I halved the sugar, and the cobbler was very delicious.
- 4 cups pitted cherries
- 3/4 cup sugar
- 3 tablespoons corn starch
- 1 cup flour
- 1 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons margarine or butter
- 1/2 cup milk
Preheat the oven to 400° F (205° C).
Make the filling: In a medium pan, blend the sugar, corn starch and cherries. Cook over medium heat, stirring, until the mixture releases liquid, thickens and starts to boil – about 5 minutes. Allow it to boil 1 minute, stirring constantly to prevent scorching.
Make the dough: Blend all the dry ingredients in a bowl. Add the margarine or butter, and the milk. Stir until the fat has incorporated and you have a sloppy dough.
Pour the hot fruit into your pie dish or casserole.
Drop big spoonfuls of the dough onto the fruit – 6 spoonfuls is good because then you have 6 servings clearly outlined.
Bake 25 to 30 minutes or until the top is golden brown.
Serve warm, with whipped cream, vanilla ice cream, or just plain (which is how we prefer it). Eat it up the same day or at the most by lunchtime the following day, as cobbler doesn’t keep well. If you must keep it overnight, stash it away in the fridge and heat it up next time, covered lightly with tin foil. Cool it down again to just warm, and serve right away.
Source: About.com Southern Food