Sunday, July 17, 2016

Cherry Cobbler

I grew up in Wisconsin and I've found through my various moves that many parts of the United States aren't as enamored with cherries as though of us who grew up near Door County.  We used to drive there, pick cherries, and then spend time pitting them.  The best pie is cherry pie!

Last year we discovered that a nearby orchard has a row of cherry trees that they don't advertise and we were able to pick enough that we could occasionally make a cherry pie and dream of summer so . They were also outrageously expensive so this year I put two trees in the back yard. There was one cherry on the tree and the birds ate it.

Still, I thought we'd still be able to pick them them but alas, we were notified that there was no crop due to a late spring frost.  So disappointing but today we were partially saved when my neighbors said to come over and pick the cherries on the trees they planted three years ago.   The trees were small, but loaded.  They picked.  We picked.  Now I have enough in the freezer for two precious pies.

But for dessert tonight, after a meal of pesto made from the basil and garlic from our garden, I thought I'd try something slightly different, something that was quicker than pie. Something that didn't need to be rolled.   Cobbler!   This is directly from Epicurious and I didn't change anything....and it was delicious.

Sour Cherry Cobbler
4 cups sour cherries, picked over, rinsed, and drained well
2 tablespoons cornstarch
2/3 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits


    Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.

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