They were at their peak, so I knew I needed to use them or lose them. Cherry cobbler, anyone?
I got the recipe from allrecipies.com, but made a couple changes.
My adapted recipe:
One cup of cherries. The recipe called for sour cherries. I don’t know that I’ve ever had a sour cherry. These cherries are sweet, though I have no idea what variety they are. It’s been a long time since I’ve pitted cherries. It will be a while before my fingers lose that lovely black tint that is now embedded in my cuticles.
Not pictured: white pants. Which are right this minute soaking in a load of bleached whites. Fingers crossed, ‘cause I really like those white pants. (I suppose I need to move my apron project to the top of my unfinished pile.)
While you’re mixing ingredients, preheat the oven to 350 and melt ¼ c. butter in a square baking pan.
In one bowl mix:
- ½ c. whole wheat flour
- ½ c. sugar (I used raw), ½ tsp. baking powder
- Add ½ c. milk, stir until blended.
In the second bowl:
- 1 c. pitted cherries
- 6 T sugar
- 1 ½ tsp. whole wheat flour
When the butter is melted, pour the flour-milk mixture over the top. Do not stir. Mix the cherries, sugar, and flour, then distribute evenly over the top of the butter and cake batter.
Bake for 25 minutes, or until cake tester comes out clean and cobbler is browned.
How can you go wrong with butter, flour, sugar, and cherries? You can’t, really, but I think next time I’ll use less butter, a touch of vanilla (or almond?), maybe a little more baking powder, or an egg? It seemed a little flat to me, but I’m not sure if it was the whole wheat flour, or the excessive butter. It's almost clafoutis consistency, but without the puffiness the eggs provide.
Still yummy, though. And I’ve got cherries left over for a smoothie tomorrow morning, and maybe scones for the neighbor that doesn’t like chocolate.