Sunday, June 17, 2007

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.

Cherry Cobbler: whole

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.


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


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.

Cherry Cobbler: piece

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


Richa said...

that looks amazing :) guess it can be replaced with other fruits as well :)

Aruna said...

Absoultely delicious :) I want it now...... !!!

ushaprashanth said...

Cherry Cobbler looks lovely!!!

Suganya said...

Juicy cherries and crispy crust.. wow..

evolvingtastes said...

Richa, after I made the cobbler, the first thing that came to mind was that it could be be made with any firm-ripe fruit. Other type of berries would be good, particularly blueberries, would be terrific. Or peaches, nectarines, plums, perhaps even simple bananas.

evolvingtastes said...

Aruna, Ushaprashant, thanks for your appreciation!

Suganya, the crust isn't too crisp, more like a cake, and yes, I too think that it was 'wow'.

Cynthia said...

Great cobbler, great photograph.

Do you think that this can be made with frozen fruit that has been thawed completely?

evolvingtastes said...

Cynthia, yes, I think it would work with frozen and thawed out fruit too. The step of tossing the fruit with flour and sugar would take care of any excess moisture too.

Cynthia said...

Thank you. Will definitely give it a try and let you know how it turn out. :)

Roopa said...

cobbler have been waiting to try this yet. looks tempting...

KellytheCulinarian said...

It even looks moist and yummy!

evolvingtastes said...

Go for it, Roopa. It is really easy.

Thanks, Kelly, and welcome to my blog.

Shweta said...

Thank you for this lovely and absolutely simple recipe. I made it last night with peaches and strawberries. I am not much of a baker but it's hard to go wrong with this! Thanks :)

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