…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
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
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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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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