Recipe: Summer Cherry Cobbler
Hello Sexy!
With all of the gnarly stuff that’s going on in the world right now, food is one thing that unites us. Despite our race, socioeconomic stature, religion, or COVID-19 status, we all have to eat to survive. And I think we can unanimously agree that a good meal has the ability to bring about some semblance of comfort, if even for a fleeting moment.
Like many folks, my “drug of choice” is food (with red wine sliding in second). In times like these when I feel utterly helpless and depressed about the state of the world, Mexican cuisine, a handful of Jewish items like matzo ball soup (but not much beyond that because most of it is gross), and this cherry cobbler recipe from Mom’s collection are my go-to’s.
Funny enough (or awkward AF), Mom was gifted this particular cobbler recipe from - wait for it - her high school boyfriend’s mother. Although I’ve shuffled a couple of things around, it remains one of the most delicious desserts that I’ve ever tasted. And the best part of all? It’s super easy to make! Plus, I can almost guarantee that you already have most of the ingredients on-hand, with the exception of the can of cherries.
Stay strong, y’all!
Supplies/utensils needed for this recipe:
8-9’ pan (I use glass, but metal is fine, too. The deeper, the better!)
Can opener
2 mixing bowls
Ingredients:
Makes about 9 servings
*1 14.5-ounce can red tart cherries in water (I use this brand)
2 cups granulated sugar (separated in to 1 cup portions)
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup whole milk
1/4 cup salted butter, melted
Optional: Salted caramel ice cream
*Cook’s note: Can’t source the cherries? Sub your favorite fresh or frozen fruit using 1 1/4 cups fruit plus 1/2 cup coconut water (Regular water is fine, too, but coconut adds a delightful ‘je nais se quoi!’). Proceed by adding the 1 cup of sugar, 1 teaspoon vanilla, then continue following the recipe beginning at step #3.
Method:
Preheat oven to 375 degrees F.
Pour entire can of cherries (juice included) in to a bowl and mix with 1 cup sugar and vanilla
In another bowl, combine the remaining cup of sugar, flour, salt, and baking powder. Add the whole milk to the batter and stir to blend.
Put the melted butter in the bottom of the baking pan.
Pour batter in to the pan.
Stir the cherry/sugar mixture and pour atop the batter.
Bake on the middle oven rack for 50 minutes - 1 hour, or until the crust resembles a golden brown hue, similar in color to honey.
Serve warm with an optional scoop of salted caramel ice cream.
Until we eat again,
Lindsay, The Lunch Belle