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Cherry Cobbler

With the Traverse City Cherry Festival completed earlier this month, I thought it would be a perfect time to cook up a summer time favorite of mine. It’s the perfect time of year for it too…so let’s get going with a great recipe for Cherry Cobbler.

This one came from out of the blue. One week we were going north and as we drove in our driveway up north, we saw our cherry tree with a gazillion cherries ready for picking. We had just hit the right day, because in the past, those cherry trees and fruit were mangled by the birds and squirrels for the most part. So, after we tasted some right off the branches and they were great, we started harvesting, and we got probably 10 cups.

Now what? Well, time for a cherry pie right…wrong! I had a couple of recipe’s for cherry cobbler. I liked one for the filling and the other for the topping. So here it is, and you can’t go wrong if you use fresh cherries.

a bowl of food on a plate

For the Filling

6 cups pitted fresh cherries

1/3 cup sugar

1/3 cup brown sugar

2 tablespoons lemon juice

1 tablespoon corn starch

(for extra taste throw in a ¼ tsp almond extract and ¼ tsp vanilla extract)

For the topping

1 ½ cup all purpose flour

1/3 cup sugar

1/3 cup brown sugar

1 ½ teaspoon baking powder

½ teaspoon slat

1-stick soft butter cut into small pieces

1/3 cup boiling water

Optional for topping

1 teaspoon sugar

Preheat oven to 375 degrees and spray a three quart baking dish with non stick spray and set aside

Filling

Add pitted cherries to large mixing bowl.

Sprinkle sugar, brown sugar, lemon juice, and corn starch over the cherries, gently stir. Let sit for 5 minutes and gently stir again.

Pour cherries into the prepared baking dish and set aside.

Topping

In a medium bowl, whisk flour, sugar, brown sugar, baking powder and salt together.

Using a fork, mix butter into the flour mixture til crumbly

Pour boiling water into the dough and stir until combined

Spoon the mixture over the cherries and spread gently making sure to cover the cherries completely or as best you can

Sprinkle additional sugar on top of batter

Bake uncovered for 50 minutes or until topping is cooked thoroughly and has started to brown.

Serve warm with ice cream or whipped cream….

I mean yummy!!!

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