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Fresh Cherry Cobbler

in Diana's Recipe Book

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Servings: 6-8
During the summer when so many fresh fruits are available to us, why not make this delicious fresh cherry cobbler. Although many people like to make cherry pies or cobblers with tart red cherries, I like to use the sweeter darker varieties such as Bing, Lapin, Lambert, or Stella's. My advice is to use cherries that look the freshest in your local supermarket's produce section or at your local farmer's market; ones that look, feel and TASTE the very best.

Cherry Filling:
4 to 6 cups fresh sweet dark cherries, pitted (about 2 to 2 1/2 pounds)
1 cup granulated sugar
2 tbsp. cornstarch
1/2 tsp. grated lemon zest
1/4 tsp. almond extract
1/8 tsp. salt
1/2 tsp. ground cinnamon (optional)

For Topping:
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 egg
1/2 cup buttermilk
6 tbsp. (3/4 stick/3 oz/85g) unsalted butter, melted and cooled
1/2 tsp. vanilla extract

To Make the Cherry Filling:
In a large bowl combine the pitted cherries with the sugar, cornstarch, lemon rind, almond extract, salt and cinnamon (if using). Let stand at room temperature for at least 30 minutes so the flavors have time to combine well.

To Make the Topping:
Preheat oven to 350 degrees F (180 C). Lightly butter a (2-inch deep) 8 or 9-inch round pie dish, preferably glass or ceramic.

In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In a medium mixing bowl, whisk together the egg, buttermilk, the melted butter and vanilla until well blended. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.

To Assemble Cobbler:
Pour cherry filling mixture into prepared pie dish.

Drop heaping spoonfuls of the dough onto the cherry mixture, spacing them evenly; the dough will not completely cover the fruit. Bake in preheated oven until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 40-45 minutes. Removen from oven and cool on rack. Serve warm or at room temperature with vanilla ice cream, whipped cream, or non-dairy whipped topping.

Makes 6-8 servings.

Photograph taken by Diana Baker Woodall© 2004

Source: DianasDesserts.com
Date: July 31, 2004

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