Cherry Cobbler

I mentioned earlier about picking tons of cherries and lugging them home from the orchard. After I gave away a few packets of these fresh cherries to friends, one of the things I made right away was Cherry Pickle. I liked it so much that I made another double batch of it, and gifted some of that too. Most of the remaining ones were used for snacking and as a natural dessert, but I also wanted to cook something with them. So while searching for recipes that use fresh cherries, I found this Cherry Cobbler, and decided to give it a try. It was absolutely delicious. Of course, if it was anything less than that, I would not have blogged about it. It is worth mentioning that it was even better the next day, warmed just a bit, so it is something that can be made in advance too.



Since the cherries I used were very sweet, I reduced the amount of sugar in it, and added a dash of vanilla extract for flavor. I made only half of the recipe, which is something I really regreted.

Noting the recipe here for reference, along with a few changes.

Ingredients

1/2 cup butter

2 cups pitted sweet bing cherries
1/3rd cup white sugar
1 tablespoon all-purpose flour

1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
a few drops of pure vanilla extract

Method

Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.

Place the cherries into a bowl, and toss with the 1/3rd cup of sugar and 1 tablespoon of flour.

In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk and vanilla extract until well blended, then pour the batter into the pan over the butter. Do not stir. [Note: I think it might not hurt to stir this together a little. The butter at the edges is what causes the brown lines along the side of the pan]

Distribute the cherry mixture evenly over the batter. Do not stir.

Bake for about 45-50 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

This is a hastily taken picture before gobbling.



Archana's cherry lassi was on the radar, but that will have to wait now.