Monday, August 1, 2011

Sour Cherry Cobbler

This is one of my favorite recipes! I got about 3 cups of cherries in my box, so I amended the recipe a bit.

  • 4 cups sour cherries, picked over, rinsed, and drained well

  • 2 tablespoons cornstarch

  • 2/3 cup plus 2 tablespoons sugar

  • 2 tablespoons fresh lemon juice

  • 1/4 teaspoon almond extract

  • 1 cup all-purpose flour

  • 1 teaspoon double-acting baking powder

  • 1/2 teaspoon salt

  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

  • Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream. 

    **It is a shame that I didn't get a photo before it got devoured. I didn't use the almond extract- but I imagine it would add a depth to the dough that would be nice. We topped ours with vanilla ice cream. Delicious!

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