My Aunt Connie from Texas came to visit last night. You know your very favorite Aunt that you have always had a special affinity for? That's my Connie. She always calls me "her little Sherri" and I love it!
Anyway, we ordered pizza from a local pizza joint and I made a cherry cobbler for dessert. The original recipe is for a cherry rhubarb cobbler- I skipped the rhubarb. The ginger in this recipe is what makes it spectacular. My husband said this was his favorite dessert ever!
Cherry Cobbler
Filling:
4 C. Fresh Cherries, pitted and halved
1 T. cornstarch
1/2 c. sugar
1 t. ginger
Topping:
3/4 c. whole wheat flour
3/4 c. flour
3 T. brown sugar
2 t. baking powder
1/2 t. salt
1/4 t. ginger
6 T. unsalted butter
1/2 c. whole milk
In large bowl, toss cherries with other filling ingredients. Set aside.
In separate bowl combine all topping ingredients except for milk. Use pastry blender to combine until crumbs are about the size of peas. Add milk and gently fold in with fork. Pour filling mixture into greased 9" round deep dish pie pan. Form 1 1/2" balls with dough and place staggered on top of filling. Bake at 350 degrees for approximately 45 minutes.
Reference: Whisk and Baking from My Home to Yours by Dorie Greenspan
Somehow I let summer slip by without having ANY fresh cherries. This needs to change, so I think I'll buy some and make this cobbler. Looks awesome!
ReplyDeleteYour post has got be craving charries! I've been eating so many blueberries lately that I haven't been giving much love to cherries. I'll need to pick some up soon before they're all gone for the season!
ReplyDeleteohhh my, now that is wonderful. I am hungry and should not be looking at Cherry Cobbler...hot cherry cobbler..mm haha
ReplyDelete