Cherry Cobbler

Sour Cherry Cobbler (recipe by epicurious.com)

Fresh sour cherries are available at farmers markets for about two weeks starting around the end of June and this is my go to recipe for cherry cobbler. Cherries are my favorite fruit in desserts no doubt due to my fond memories of my Grandma Beyer’s cherry pie. I have been making this dessert for over 5 years now. I bake the cobbler in an 8″ x 8″ baking dish.

Ingredients

  • 4 cups sour cherries, picked over, rinsed, and drained well
  • 2 tablespoons cornstarch
  • 2/3 cup plus 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • vanilla ice cream as an accompaniment if desired

Preparation

Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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