Sweet Dark Cherry Cobbler
Isn’t it absolutely fantastic that we don’t have to wait for fruit to be in season to make our favorite fruit filled desserts! I always have frozen blueberries in the freezer to make blueberry treats anytime of the year. The last time I went for groceries I also slipped a bag of frozen dark sweet cherries into the cart. I wasn’t sure what I was going to do with them, maybe just enjoy them thawed as a snack, or save them for a baking day. Either way, there was no hurry to use them up, they would be waiting for me in the freezer.
Sweet Dark Cherry Cobbler was made using frozen,thawed sweet dark cherries. This was an extremely easy dessert to make that yielded fantastic results. The first step in the recipe is making the homemade cherry filling.
Things to remember when making a homemade fruit filling:
After all the filling ingredients are in the saucepan, turn the burner on low heat. Why low heat? It’s not enough for the filling to just come to a boil, the ingredients have to thicken first, THEN come to a boil. You have to give the cornstarch time to thicken. Turning the heat up to speed the process just to make it boil will not give you a thicken fruit filling. It will give you an extremely hot mess in the pan that will not, I repeat, will not thicken up later. The thickening happens in the pan under low heat. This is true for any fruit filling or homemade pudding.
Sweet Dark Cherry Cobbler served warm from the baking dish with melting vanilla ice cream is to die for and can be enjoyed anytime of the year. Enjoy!
Sweet Dark Cherry Cobbler
For the filling:
- 1/2 cup sugar
- 2 Tablespoons cornstarch
- 1/2 Teaspoon cinnamon
- 3/4 cup water
- 1 twelve ounce bag frozen pitted dark sweet cherries, thawed
- 1 Tablespoon butter
For the topping:
- 1 cup flour
- 1/4 cup white sugar,divided
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 3 Tablespoons shortening
- 1/2 cup milk
Preheat oven to 400 degrees. Butter an 8 inch baking dish.
Make the filling:
Using a large saucepan combine 1/2 cup sugar, cornstarch and cinnamon. Stir in the water until the mixture is well blended and smooth. Add the thawed cherries and butter to the pan. Cook on low heat until the mixture thickens and comes to a boil. The mixture will thicken first then come to a boil. Don't be tempted to turn the heat up to speed the process. Place the filling into the buttered baking dish
Make the topping:
Mix the flour, 2 Tablespoons sugar,baking powder and salt in a large bowl. Using a pastry blended work the shortening into the dry ingredients until you have coarse crumbs. Stir the milk into the crumb mixture just until moistened. Drop the topping over the filling in tablespoons full until cherries are covered. Sprinkle the remaining 2 Tablespoons of sugar over the topping evenly. Bake 30-35 minutes until topping is golden brown.