My buddy bought a house with a small cherry tree last year and was coming to dinner. He invited me to pick the cherries. It must be time for Cherry Cobbler.
I started by pitting the cherries. Then I mixed them with the sugar, cornstarch, and vanilla in a saucepan. Put the pan over medium heat and bring to a boil, stirring frequently. When it comes to a boil, continue cooking for 2 minutes, stirring constantly. Take the cherries off the heat and stir in the brandy. Add a little red food colouring if you like a deep red colour to your filling.
Put the cherry mixture in a 2 liter (2 quart) baking dish.
Put the flour, sugar, baking powder, cinnamon, baking powder and salt in a bowl. Put the margarine in and cut with a pastry blender or two knives until the mixture is crumbly with pieces about the size of peas. Add the milk and stir just to moisten the dry ingredients.
Put the dough on the hot cherry mixture by dropping it from a spoon to cover most of the cherry mixture.
Bake in a 400 F oven for 25 minutes or until the crust is a nice golden brown.
The tart cherries with the brandy and cinnamon make a decadent dessert that screams for ice cream. I love it!
- 300 ml (1 1/4 cup) sugar
- 50 ml (1/4 cup) cornstarch
- 1 liter (4 cups) tart cherries, pitted
- 2 ml (1/2 teaspoon) vanilla
- 125 ml (1/2 cup) brandy
- few drops red food colouring (optional)
- 120 grams or 250 ml (4 1/4 ounces by weight or 1 cup) all purpose flour
- 15 ml (1 tablespoon) sugar
- 7 ml (1 1/2 teaspoon) baking powder
- 2 ml (1/2 teaspoon) salt
- 5 ml (1 teaspoon) cinnamon
- 50 ml (1/4 cup) margarine or butter
- 125 ml (1/2 cup) milk
- Mix the sugar, cornstarch, cherries and vanilla in a saucepan.
- Put over medium heat, stirring frequently, until boiling.
- Boil for 2 minutes, stirring constantly.
- Remove from heat and stir in brandy.
- If you like a deep red colour, add a few drops red food colouring.
- Pour cherry mixture into a a 2 liter (2 quart) baking dish.
- In a bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
- Use a pastry blender or two knives to cut the margarine in until there are coarse crumbs.
- Stir in milk just to moisten the dry ingredients.
- Drop the dough in spoonfuls over the hot cherry mixture.
- Bake in a 400 F oven for 25 minutes or until the top crust is golden brown.
- I suggest you serve it with ice cream