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
Make filling:
-
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:
-
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.
-
Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.
