Diana's Desserts - www.dianasdesserts.com
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For a cobbler with a lustrous sheen and a golden finish, brush the topping with heavy cream and sprinkle with granulated sugar just before baking.
2 cups all-purpose flour
3 tbsp. granulated sugar
3 tsp. baking powder
1 tsp. salt
10 tbsp. (1 1/4 sticks/5 oz/140 grams) chilled unsalted butter, cut into small pieces
1 egg yolk
1/3 cup milk
2 jars (each 13.5 oz.) cherries in syrup
Whipped cream or vanilla ice cream, for serving
Preheat an oven to 350°F/180°C.
In a large bowl, combine the flour, sugar, baking powder and salt and stir to mix. Add the butter and, using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles pea-size crumbs. In a small bowl, whisk together the egg yolk and milk until blended and add to the flour mixture. Using a fork, stir together to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough into a 9-inch round about 1/2 inch thick. Using a round 1 1/2-inch in diameter cookie cutter, cut the dough into rounds. Gather the scraps and repeat with the remaining dough.
Put the cherries in a pie dish, 9 inches in diameter and 2 inches deep. Arrange the dough rounds evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 30 minutes. Transfer the pie dish to a wire rack and let cool slightly. Serve (scooped from pan) warm or at room temperature, topped with whipped cream, or a scoop of vanilla ice cream.
Makes 8 servings.
This shortcake crust is so very tender, it makes a lovely alternative crust to the one in recipe above. Both are delicious.
1 cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
4 tbsp. (1/2 stick/2oz./56 grams) chilled unsalted butter
1/4 cup milk
In a bowl, stir together the flour, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut the butter into the flour until pea-size crumbs form. You might want to finish this with your fingertips. Using a fork, gradually stir in the milk, mixing until the dough sticks together. Gather the dough into a ball and transfer to a floured work surface. Using your fingers, pat out the dough into a 9-inch round, about 1/4 inch thick.
Put the cherries into a 9-inch pie dish that is 2 inches deep. Lay the dough across the top and trim away any excess. Bake at 350°F/180°C until the topping is browned and the filling is bubbling, about 30 minutes.
|Date: April 16, 2004|