I don’t know about you, but my family managed to OD on cherries this year. At least I thought so a week ago… or an hour ago… before I opened the fridge and found these scarlet beauties looking at me from the shelf… Nah, it’s simply impossible to have too many of them!
Recipe adopted from Better Homes and Gardens Cookbook
- 1 cup all purpose flour
- 2 tbs sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup butter
- 6 cups pitted cherries
- 1/2 cup sugar
- 2 tbs cornstarch
- 1 egg
- 1/4 cup milk
Preheat oven to 400°F/205°C.
Make topping. In a medium bowl stir together flour, 2 tbs sugar, baking powder, salt, and cinnamon. Cut in butter until mixture looks like coarse crumbles. Set aside.
Make filling. In a saucepan combine cherries, 1/2 cup sugar, and cornstarch. Cook over medium heat until cherries release juices, stirring occasionally. The mixture is ready when it thickens and is bubbly. Keep it hot.
Assemble cobbler. whisk together egg and milk. Add to flour mixture, stirring just until moistened. Pour cherry filling into a 2 quart square baking dish. Immediately drop topping with a spoon into six mounds on top of filling.
Bake for 20-25 minutes or until topping is golden brown. Let cool in pan for about 1 hour before serving.
(I bought a cherry pitter this summer, and I am absolutely in love with it. Hence so many cherry recipes.)