Sweet Cherry Cobbler: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active Time:20 min
Start to Finish:1 1/4 hr

Although fresh dark sweet cherries are available in June, we believe they're best eaten out of hand. This cobbler makes great use of frozen cherries.

June 2004

For filling

3 cups frozen dark sweet cherries (14 oz; not thawed)
1/4 cup sugar
2 teaspoons cornstarch
Scant 1/4 teaspoon cinnamon

For topping

3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoons cold unsalted butter, cut into small bits
1/3 cup well-shaken low-fat buttermilk

Put oven rack in middle position and preheat oven to 425°F.

Make filling:

Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).

Make topping and bake cobbler:

Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.

Recipe by Shelley Wiseman

Photograph by Romulo Yanes