Cobblers - Cherry Cobbler

A cobbler generally consists of a thickened fruit filling with a batter topping over it. For the novice, and those short on time, cobblers are a quick and easy method of making something similar to a pie. There is nothing short on taste, however. Cobblers, bubbling hot out of the oven, are a warm treat to have on a cold winter's night. Put a scoop of vanilla ice cream over the plated cobbler and you have a wonderful dessert just like Grandma used to make.

Cherry Cobbler

Ingredients:

• 1/4 cup butter, softened to room temperature


• 1 cup sifted flour


• 1 1/2 tsp. baking powder


• 1/4 tsp. salt


• 2 tbs. sugar


• 2 cups pitted tart fresh or canned cherries


• 3/4 cup juice drained from the cherries


• 2/3 cup sugar


• 1 tbs. plus 1 tsp. quick-cooking tapioca


• pinch of salt


• 1 tbs. butter


• 1 extra large egg


• 1/4 cup milk

Directions:

1. Into medium bowl, sift together flour, baking powder, salt, and the 2 tbs. sugar.
2. Add the 1/4 cup butter to the flour mixture and cut in using a pastry knife until the texture resembles course crumbs.
3. Preheat oven to 400 F.
4. Drain the cherries in a sieve, setting aside the liquid. Add enough water to the cherry juice to make 3/4 cup liquid.
5. Pour the liquid into a medium saucepan. Add the 2/3 cup sugar, tapioca, and salt. Stir. Bring the mixture to boil on medium-high heat, stirring constantly. Let boil for about 5 min., still stirring. Add the cherries and boil 5 more min., until thickened. Remove from the heat and add the 1 tbs. butter, stirring until butter is melted. Set aside.
6. Using a spoon, make a well in the center of the flour mixture. Set aside.
7. Beat the egg in a small bowl of electric mixer, or use hand mixer. Add the milk and beat until blended. Pour the egg mixture into the well of the flour mixture. Using a spoon stir until the flour mixture is moistened. Set aside.
8. Pour the hot cherry mixture into an ungreased 6" x 10" baking pan, spreading evenly. Using a medium sized spoon drop about 6 spoonfuls of the flour batter, evenly spaced, over the cherry mixture. (Note: Don't worry about evenly covering the cherries with the batter as the batter will slightly spread during baking.)
9. Bake for 18 to 20 min., or until topping is golden.
10. Remove from the oven and serve warm, cutting into 6 portions.

Until next time, Happy Baking!