Sabrina was in a hurry for a REALLY quick dessert, and boy did she find one! We just brought home some beautiful, fresh cherries, and for some reason neither Sabrina or I had ever made a baked dessert with cherries. She kept this recipe a secret from me while she was making it, because she knew I wouldn't believe the steps. "TOO simple... ridiculous!", I would say.
She was right to not tell me, but she made me a believer once I tasted it. The cobbler top was like a soft crust, perfectly draped over sweet-tart and rich cherries, in a gorgeous sauce. Perfect on it's own, but ice cream or whipped cream are both welcome additions.
- 3 Tbls unsalted butter, melted
- 1 cup AP flour
- ¼ tsp kosher salt
- 1 tsp baking powder
- ½ cup milk
- ¾ + ¾ cup white sugar, separated
- 1 Tbls cornstarch
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- 1 cup boiling water
- 3 ½ cups fresh cherries, pitted
Preheat oven to 350º
Whisk flour, baking powder, and salt together in a small bowl. Cream together sugar, milk and melted butter in a separate bowl. Whisk in flour, in batches, until you get a smooth batter.
Place cherries in 9" x 9" square pan, or deep 9" pie pan. Pour batter evenly over the top of the cherries. Whisk ¾ cup sugar and cornstarch in a separate bowl, and add boiling water. Whisk together until sugar is dissolved, and pour sugar/cornstarch mixture over the top of batter. Place cobbler in oven, and position a foil-lined sheet pan on the bottom rack to catch an spilled juices.
Bake for 45 minutes until golden brown and bubbly. Check the center with a toothpick if necessary.