Cooking Lesson #658: Fresh Cherry Cobbler

…from the Perspectives’ Test Kitchens

How you doin’? The fresh cherry season is short, so make hay while the sun shines. Better yet, make cobbler! My Fresh Cherry Cobbler uses fresh cherries instead of canned. The difference in flavor is spectacular—fresher is definitely better! It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
 
Where did cobblers originate? It is believed cobblers came to be in the early British American colonies. Due to the lack of suitable ingredients and proper cooking equipment, English settlers were unable to make their traditional suet puddings or pies. The cobbler is said to have been an improvisation of the much-loved pie into a trail-modified dessert. Fresh fruit was dumped into a Dutch oven, topped with globs of biscuit dough or batter and baked over an open fire until golden brown. We’re not baking this one over the campfire, but you certainly can enjoy it there… or on the couch!
 
Prep time: 1 hour (includes pitting cherries)
Bake time: 1 hour
 
Ingredients 
1/2 cup unsalted butter
1 cup all-purpose flour
1-3/4 cups granulated sugar, divided
1 teaspoon baking powder
1 cup whole milk
1 teaspoon pure vanilla extract
3 cups pitted fresh cherries
1/4 teaspoon almond extract
1 tablespoon all-purpose flour
 
Directions

1. Preheat an oven to 350⁰ F.
2. Place the butter in a 7 X 11-inch (or 8 X 8-inch) baking dish and place it in the oven to melt while the oven is preheating. Remove it as soon as butter has melted; about 5 minutes. Don’t let the butter brown.
3. Stir together 1 cup flour, 1 cup sugar and baking powder in a medium bowl.
4. Mix in milk and vanilla extract until well blended.
5. Pour the batter into the pan over the melted butter. Do not stir.
6. Rinse out the bowl from the batter, and dry.
7. Place the cherries into the bowl and toss with the remaining 3/4 cup sugar and 1 tablespoon of flour.
8. Add the almond extract.
9. Distribute the cherry and sugar mixture evenly over the batter. Do not stir.
10. Bake in the preheated oven until golden brown; 45 to 50 minutes. A toothpick inserted into the cobber should come out clean and the surface cherries should be bubbly.
11. Store leftover cobbler refrigerated for up to 4 days. Reheat in a microwave oven for 30 seconds and top with whipped cream.

ChefSecret:  Cherries and almonds are related.  That’s why I add 1/4 teaspoon of almond extract to round out the flavors of the cherry filling.

Quip of the Day:  Q. Why are cherries never lonely?  A. Because they hang around in bunches.

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                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

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