Wednesday, September 14, 2011

Sassy Sweets: Cherry Cobbler

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When cherries are $1.99 a pound, John and I go crazy for them!  I will admit that more than half of what we get usually ends up getting eaten over the sink or garbage as we put the rest of our groceries away.  Then, they get folded into the rest of the market's purchases and slowly get eaten day by day.  After about 4 days of that, John has picked out the best ones and only a handful remain.  That is basically how I made this cherry cobbler. 

In the beginning of the summer, I compiled a list of all the dishes I wanted to make using various food websites and personal blogs.  Blogs I actively follow, and blogs that hit my radar because of something strange yet inticing!  It's almost the end of summer which is perfect because it is still hot but also cold enough to turn on the oven!  And, my autumn recipe list is filling up fast (and crying out to be made!).  But, of course, it wouldn't be me if it wasn't a somewhat fluid list.  So, when I saw that Jo Cooks had made this recipe--a perfect dessert for two, and I had a handful of cherries leftover in the house, it was too perfect to pass up.

I asked John to leave me the handful of cherries for a day or two.  Well, after the first day I saw some had started disappearing so I decided to make the cobbler right then!  The beauty about the cobbler like this and the crumble from August are that they really do come together fast!  It was all about pitting those cherries (where is a cherry pitter kitchen gadget when you need one?) and quickly tossing the dough together.  With a scoop of vanilla ice cream, it was summer in a bowl.  Do I even need to tell you that John and I fought over the last bite??
Cherry Cobbler (adapted from here)
Serves: 2
1 cup pitted cherries
2 tablespoons + 1 teaspoon sugar
1 teaspoon lemon juice
1/2 cup flour
1/4 tablespoon baking powder
4 tablespoons (ounces) melted butter
3 tablespoons milk

Preheat the oven to 400 degrees (or the grill to high heat).  Roughly chop the cherries and mix with 2 tablespoons of sugar and lemon juice.  Press into the bottom of a 6-inch in diameter ramekin.  In a small bowl, combine flour, remaining 1 teaspoon of sugar, and baking powder.  Add butter and milk and mix until just combined.  Drop the flour mixture over the top of the ramekin until it fully covers the cherries.  Then, bake for 30 minutes, until the crust turns golden brown and the cherries bubble up under the crust.  If you are doing this on the grill, add an additional 10 minutes to the baking time, checking to make sure the dough does not overly brown (if it starts to, just place tin foil over the top--carefully--which will keep the color).

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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