Tonight was the last night of my visit with my grandmother. Unfortunately, I have to head back to Charlotte tomorrow and rejoin the working world. I’ve definitely enjoyed my week off of work. My dad bought some great looking Bing Cherries at the Dekalb Farmers Market last weekend. He loves all things cherry so I decided to treat everyone to fresh cherry cobbler tonight.
I really love making fruit cobblers. They are a breeze to throw together and a great way to showcase summer fruits. I thought this cobbler had just the right ratio of fruit to dough (my biggest cobbler pet peeve is too much dough) and had just the right balance of tart and sweet. The topping is biscuity, which I prefer, and has just a hint of cinnamon.
If you are a cherry lover, this cobbler is a must try!
Fresh Cherry Cobbler
(Recipe adapted from Emeril Lagasse)
Ingredients:
FOR THE FILLING:
5 cups Bing cherries, pitted
1 cup sugar
1/4 cup water
3-4 teaspoons cornstarch
FOR THE TOPPING:
1 cup all-purpose flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons cold butter
1 egg, lightly beaten
3 tablespoons milk
Directions:
Preheat oven to 400 degrees. Prepare an 8 x 8 pan with cooking spray.
Mix together cherry filling ingredients in a medium saucepan. Heat over medium-high heat until mixture is bubbling and thickened, about 5 to 7 minutes. Stir frequently. Start with 3 teaspoons of cornstarch and add extra teaspoon if necessary. Pour filling into prepared pan.
In the meantime, mix together flour, sugars, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, combine egg and milk. Stir into flour mixture until just combined.
Top cherry filling with tablespoons of dough. You should have about three rows of three dough dollops. Bake for 20-25 minutes, or until topping is golden in color.
Serve with ice cream.
Yield: 6-8 servings
Yum! This looks like the perfect summer dessert!
This is gorgeous! I am really sad I’m missing cherry season 😦
That cherry cobbler looks so good with the scoop f ice cream on top!
I have the feeling that almost anything would be edible if topped with the right biscuit! This looks delicious; the perfect way to honor cherry season. At least, I think it’s still cherry season in these parts!
I found your blog via a tweet about being accepted to Tastespotting (congrats!) and wanted to swing by and personally invite you to visit a site I started that publishes all the photos that Tastespotting and Foodgawker reject. It’s a lot of fun, I hope you’ll check it out.
Best,
Casey
Editor
http://www.tastestopping.wordpress.com
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