I was inspired to make this cherry cobbler by my husband’s lovely roses from his garden and Jo cooks. As you may know, I rarely make dessert but have made cobblers before because they’re easy and forgive the baker’s disinterest and impatience. I decided to try Jo’s recipe because of the batter and the lavish amount of butter in the baking pan.
Everyone should have a cherry pitter. The first time I needed one I didn’t have one and had to use a hairpin. Be sure to look at my Foie Gras with Cherry Sauce blog. Even better than a one-cherry-at-a-time pitter, the multiple pitter is high tech. I have one in France that pits 8 cherries at a time and this one here in Pennsylvania pits 6 cherries at a time. Both are great.
The pitters make a neat little hole in the bottom of the cherries while maintaining the shape.
Jo uses a 12 inch cast iron skillet for her cobbler but I didn’t have that size so used a 12 inch pie pan. I was amazed and gratified by the amount of butter poured into the pan before the batter and cherries! As M. Parret says, it was “correct”. I did decrease the amount of sugar in the batter by half, it just wasn’t necessary.
Thanks to my husband for the rose garden. I enjoyed making this for him as much as I enjoy the roses.
2 lbs ripe bing cherries, pitted and halved
1/2 cup sugar
2 tbsp cornstarch
2 tbsp lemon juice
1/8 tsp salt
1 cup flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
3/4 cup milk
1/2 cup hot melted butter
Cook the cherries, sugar, cornstarch, lemon juice and salt in a sauce pan on medium heat until the mixture just begins to boil, about 5 minutes. Set aside.
Sift the flour, sugar, baking powder and salt together into a large bowl. Beat the egg into the milk and then add to the flour, whisking until smooth.
Pour the hot butter into a 12 inch cast iron skillet or pie pan, pour in the batter, then top evenly with the cherries. Bake in a 375 F preheated oven for 40-45 minutes.
Spoon the cobbler from the pan into bowls and eat as is or serve with a scoop of ice cream.