2000s Recipes + Menus
Sweet Cherry Cobbler
Serves4
- Active Time:20 min
- Start to Finish:1 1/4 hr
Although fresh dark sweet cherries are available in June, we believe they're best eaten out of hand. This cobbler makes great use of frozen cherries.
June 2004
For filling
- 3 cups frozen dark sweet cherries (14 oz; not thawed)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- Scant 1/4 teaspoon cinnamon
For topping
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 tablespoons cold unsalted butter, cut into small bits
- 1/3 cup well-shaken low-fat buttermilk
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Put oven rack in middle position and preheat oven to 425°F.
Make filling:
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Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).
Make topping and bake cobbler:
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Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
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Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.
- Keywords
- shelley wiseman,
- cherry,
- dessert,
- fruit
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