cherry cobbler
Every Summer we travel to Traverse City, Michigan to pick cherries. We usually pick about 20 pounds but last us all year (we picked 100 pounds one year!) We bring them home and I will pit them and freeze them for later use. One of the recipes we make is cherry cobbler.
I prefer to bake the cobbler when the cherries are frozen (less juice). If you have a lot of juice in your cherries, drain them. Otherwise the juice may turn black and cause your oven (and house) to fill with smoke. Just saying it might have happened to me.
Ingredients
2-3 cups cherries, washed and pitted (we use sweet black cherries)
1/2 cup white sugar
1 teaspoon vanilla
1/2 teaspoon fresh lemon juice
2 teaspoons cornstarch
Cobbler
1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
6 tablespoons butter cut into small cubes
2 tablespoons small pats (cubed) butter
Instructions:
Preheat oven to 375 degrees F
Wash and pit your cherries.
In a large bowl, combine 1/2 cup white sugar, lemon juice, and cornstarch. Add in cherries and toss them in the bowl to coat.
Place into your greased square pan.
Take that same bowl (now empty) and combine flour, 1/2 cup white sugar, baking powder, Add the butter and mix with a fork until the butter is incorporated and looks like crumbs.
Pour crumb mix over cherries and spread out evenly. The mix will start to absorb some of the juices.
Add the 2 tablespoons of butter over the top. This makes the crunchy top, so spread it out so it will melt and cover most of the top.
Bake about about 30-45 minutes, until golden brown
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