Sweet dark cherries with a flaky crust that soaks up that bit of cherry juice makes this one of the most delicious desserts that I have tasted in a long time! Served warm with a scoop of vanilla ice cream makes it totally irresistible!
Months ago, I bought jars of dark sweet cherries from Trader Joe’s with the intent of making a cobbler. As a child, my mother made all kinds of fruit cobblers, but cherry was always my favorite. For whatever reason, I had never made one before and decided to give it a try. With a busy schedule and remodeling our home this spring, I didn’t get it made. This weekend as I looked through the pantry, I found the cherries and decided that with company coming, it would be the perfect time to give this recipe a try.
I’m sure you could use any kind of cherries that you have available, but the ones that I had came in a light syrup. I drained the syrup off before using in the recipe. Of course you could use a canned cherry pie filling, but I’m telling you that there is NO comparison between canned filling and making your own. Go to a little extra effort. It will be totally worth it!
This makes a 9×13 dish. You can half everything to fit into an 8×8 pan.
- 8 cups dark sweet cherries
- 1 cup water
- 2 1/2 cups sugar
- 1/2 cup corn starch
- 2 cups flour
- 6 tablespoons chilled butter, (cut in cubes)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vinegar
Mix the cherries, sugar, cornstarch and water in a saucepan, and bring the mix to a boil. Reduce the heat to low, and cook for about 10 minutes until the filling thickens.
Pour the filling into an 8-inch square baking pan.
Add the flour, salt and baking powder to a bowl, and mix well. Cut in the butter with a pastry cutter, forming pea-sized chunks.
Mix the milk and vinegar together in a separate container. Pour the milk mix into the flour mix, and stir to blend.
Drop the combined milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the cherry mix in the baking dish.
Bake the cobbler for 25 to 30 minutes in an oven preheated to 425 degrees Fahrenheit. Remove the cobbler from the oven.
Recipe Source: 12 Tomatoes