Jam, clafoutis, ice cream, pie…visions of home made 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 was 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.
Cherry Cobbler
Source: About.com southern food
Ingredients:
Filling:
4 cups of pitted cherries
3/4 cup sugar
3 Tblsp. corn starch
Dough:
1 cup flour
1 Tblsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tablespoons margarine or butter
1/2 cup milk
Method:
1. Preheat the oven to 400° F – 200° C.
2. Cook 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. Allow it to boil 1 minute, stirring constantly to prevent scorching.
3. Make the dough: Blend all the dry ingredients in a bowl. Add the marg/butter and the milk. Stir till the fat has incorporated into the dough and you have a sloppy dough.
4. Pour the hot fruit into your pie dish or casserole.
5. Drop big spoonfuls of the dough onto the fruit – 6 spoonfuls is good because then you have 6 servings clearly outlined.
6. 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.
This is the exact same recipe I use.
A couple years ago I bought 2 kilo of cherries at the end of the season (when they’re cheap) and had it stowed in the baggage compartment of the bus to the Yishuv.
As we were making a left-hand turn onto a main avenue, the baggage door popped open and out flew backpacks… and my shopping cart. When I got home I had 2 kilo of bruised, mushy cherries.
So they got cobblerized
Devo,
Oh, very cool. How much cobbler did you get out of 2 kilos?! It must have made at least two nice big ones.
It just so happens that that Shabbat we were having guests so I bought individual muffin tins and made about 1 dozen mini cobblers.