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!
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.)
I bought a new toy last week – a cherry stone remover. Since then everybody in our block had a chance to get tired of everything cherry, my family cannot look at cherries any more, though I feel like I haven’t even started yet. That thing is SO cool! You can load it with about 30 cherries at once and pit them in seconds! Here is one of the recipes that came out of all that.
16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
1/2 cup ice water
4 cups pitted cherries
¼ cup + 2 tbs sugar
Zest of 1 lemon
2 tbs corn starch
¼ cup buttermilk
½ tsp cinnamon
½ tsp brown sugar
Yields: 2 galettes
Prepare the dough. In the food processor combine flour, sugar, salt, and butter. Pulse until mixture resembles coarse meal. Add water and pulse to get a crumbly dough. Transfer the dough into two plastic wraps and form into ¾ inch thick disks. Wrap and refrigerate for about 30 minutes.
Preheat the oven to 400⁰F /200⁰C.
Prepare the filling. Sprinkle cherries with the lemon zest and ¼ cup of sugar. Mix to incorporate. In a separate bowl mix corn starch and 2 tbs sugar.
Assemble the galettes. Roll each disk to a circle, 12 inches/ 30 cm in diameter. Sprinkle the middle with the starch and sugar mixture, leaving about 2 inches/ 5 cm from the edges. Brush that space around the edges with buttermilk. Place the filling on the sprinkled area and fold the dough around it. You can fold it any way you want – from clumsy to neat – it will look gorgeous in the end any way. Pinch the folded edges, so that the filling doesn’t leak out while baking.
Brush the dough of the galettes with remaining buttermilk and sprinkle with brown sugar and cinnamon.
Bake for 30-35 minutes at 400⁰F /200⁰C until golden brown. Let cool for about 20 minutes. Sprinkle with powdered sugar if desired.