Showing posts with label fresh cherries. Show all posts
Showing posts with label fresh cherries. Show all posts

Thursday, June 30, 2016

Fresh Cherry Cobbler with Whipped Cream @lucyburdette #recipe


 LUCY BURDETTE: My hub and I are mad for cherries when they are in season, but we've never done anything except eat them from the bowl. I couldn't imagine pitting all those little guys. But then I got the image of a cherry cobbler in my head, and it would not be denied. 

So I went in search of a cherry pitter and found this one on Amazon, which handles 6 pieces at a time. So it still takes a while (maybe half an hour) to pit enough for the cobbler, this time it's worth it. Be careful because one diner did find a pit in her portion. You don't want your guests cracking their molars on your dessert!

For the cherry filling:

Six cups pitted cherries
2 teaspoons cornstarch
1/2 cup sugar
Half a lemon, squeezed

 

Place the cherries in an 8 by 8 Pyrex pan, ungreased. Mix in the cornstarch and sugar, and squeeze the lemon over the top.

 



For the crust:

6 tablespoons butter
1 teaspoon no sodium baking powder
1 cup flour
1/2 cup cream or milk
1/2 cup sugar

Combine the dry ingredients and then cut in the chilled butter, using a pastry cutter. When the lumps are pea-sized, stir in the cream or milk. Do not over mix. With a large spoon place blobs of the crust over the prepared cherries. Do not worry about smoothing the crust or covering every square inch.

Bake at 350 for about 40 minutes. The cherries should be bubbling and the crust a light brown. Let the cobbler cool a bit and serve with almond-scented whipped cream.

 


For the cream:
1 cup organic whipping cream
1/2 teaspoon almond flavoring
1 tablespoon sugar

Whip the cream with the almond flavoring until thick. And the sugar and stir that in. Serve with the cobbler and swoon. (This is very rich--serves 6-8.)















The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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