Sour Cherry Cobbler

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The sour cherry season is upon us, quite early this year because of the warmer than usual weather we’ve had.

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This is a delicious way to use up some of the bounty, Sour Cherry Cobbler.  Please read the recipe through before starting, there are three little steps–the butter, the batter, and the cherries.  It’ll be much quicker if you know the procedure before you begin.  Depending on the sweetness (or sourness) of your cherries, you can probably quite safely reduce the first quantity of sugar from 1 cup to 3/4 cup, without sacrificing any quality of taste or texture.  Although it’s best served warm on the day of baking, it is still very good the next day.

Sour Cherry Cobbler

1/2 cup butter

1 cup flour

1 cup white sugar

1 tsp baking powder

1 cup milk

1/4 tsp almond flavoring

2 cups pitted sour cherries (fresh not frozen)

3/4 cup sugar

1 tbsp flour

Preheat oven to 350° F.  Lightly spray the sides of a 9″x13″ cake pan with cooking spray.  Add butter to the pan and put in the preheated oven to melt completely.  Meanwhile,  in a mixing bowl, stir together 1 cup flour, 1 cup sugar and baking powder.  Add milk and almond flavoring and stir to combine all ingredients.  Remove pan from oven.  Carefully pour batter evenly over the melted butter.  Do not stir!  Toss pitted cherries with 3/4 cup sugar and 1 tbsp flour.  Carefully dot the cherries over the batter.  Return pan to oven and bake for about 50 minutes until golden brown and a toothpick inserted in the cake comes clean.  Allow to cool 10 minutes, then serve warm with ice cream or whipped cream or vanilla yogurt.

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Fresh Sour Cherry Cobbler

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We are coming to the end of sour cherry season now.  There are still a few cherries  hanging on the branches, but everybody seems to have had their fill–even the birds aren’t interested anymore.  I made a small batch of sour cherry jam, and tried two new cherry recipes this summer; this cobbler,  and a sour cream cherry pie.   The pie was, ahem, less than stellar, which is why you won’t see a post about it here 🙂  This is the keeper.  We gobbled most of it down instead of lunch.

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Please read the recipe through before starting, there are three little steps–the butter, the batter, and the cherries.  It’ll be much quicker if you know the procedure before you begin.

Sour Cherry Cobbler

1/2 cup butter

1 cup flour

1 cup white sugar

1 tsp baking powder

1 cup milk

1/4 tsp almond flavoring

2 cups pitted sour cherries (fresh not frozen)

3/4 cup sugar

1 tbsp flour

Preheat oven to 350° F.  Lightly spray the sides of a 9″x13″ cake pan with cooking spray.  Add butter to the pan and put in the preheated oven to melt completely.  Meanwhile,  in a mixing bowl, stir together 1 cup flour, 1 cup sugar and baking powder.  Add milk and almond flavoring and stir to combine all ingredients.  Remove pan from oven.  Carefully pour batter evenly over the melted butter.  Do not stir!  Toss pitted cherries with 3/4 cup sugar and 1 tbsp flour.  Carefully dot the cherries over the batter.  Return pan to oven and bake for about 50 minutes until golden brown and a toothpick inserted in the cake comes clean.  Allow to cool 10 minutes, then serve warm with ice cream or whipped cream or vanilla yogurt.

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