Cherry Cobbler
Jul 8, 2013 16:56:43 GMT -5
Post by PurplePuppy on Jul 8, 2013 16:56:43 GMT -5
Cherry Cobbler
Ingredients
Cherry Filling
8 cups pitted, de-stemmed and rinsed cherries
1 cup Kirschwasser (or any cherry liquor)
3 Tbsp corn starch
1 Tbsp vanilla extract
2 limes, juiced
the peel of 1 lime cut into 5-6 strips (I used a potato peeler)
1 cup dark brown sugar, not packed
1 cup light brown sugar, not packed
1/8 tsp salt
Topping
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
10 Tbsp unsalted butter, VERY COLD
2/3 cup yogurt
1/4 cup whole milk
1 egg + 1 Tbsp water (for garnish), mixed
Sugar in the Raw (for garnish)
Instructions
Cherry Filling
Preheat oven to 350 F degrees. Get out a large, rectangular baking dish.
In a large pot over medium-high heat, whisk together the Kirschwasser, lime juice, corn starch, sugars and salt until no more lumps appear. Add the lime peels and cherry and stir.
Cook on medium-high heat until the mixture begins to bubble and thicken.
Reduce to medium heat and cook for about 5 minutes or until the cherries are soft (but not broken down) and the syrup is thick.
Remove from heat and allow to cool while you're preparing your topping.
Topping
In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
Using a fork or a pastry cutter, cut the cold butter into the flour mixture until you have a coarse meal texture and no large lumps remain.
In a measuring cup, measure the sour cream and milk and mix.
Pour the sour cream into the flour and mix until just combined and all the flour is wet. DO NOT OVER MIX.
Assembly
Using a slotted spoon, scoop the cherry mixture into a large, rectangle baking dish. NOTE: You won't need all the cherry syrup - in fact, don't use it all. When you scoop the cherries out, tap the slotted spoon on the edge of the pan to let some of the juice out.
Using your fingers, drop mounds of dough on top of the cherries until covered. This doesn't have to be perfect. The messier, the better.
In a small bowl, whisk together the egg and water. Brush it over the top of the dough and sprinkle the raw sugar evenly.
Bake for 30-35 minutes or until the top is golden brown and the cherries are bubbly.
Set on a cooling rack for 10-15 minutes to allow the juices to set up before serving.
Serve by itself or with a bit scoop of vanilla ice cream. Best if served warm.
Cover with foil and eat within 48 hours.
Ingredients
Cherry Filling
8 cups pitted, de-stemmed and rinsed cherries
1 cup Kirschwasser (or any cherry liquor)
3 Tbsp corn starch
1 Tbsp vanilla extract
2 limes, juiced
the peel of 1 lime cut into 5-6 strips (I used a potato peeler)
1 cup dark brown sugar, not packed
1 cup light brown sugar, not packed
1/8 tsp salt
Topping
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
10 Tbsp unsalted butter, VERY COLD
2/3 cup yogurt
1/4 cup whole milk
1 egg + 1 Tbsp water (for garnish), mixed
Sugar in the Raw (for garnish)
Instructions
Cherry Filling
Preheat oven to 350 F degrees. Get out a large, rectangular baking dish.
In a large pot over medium-high heat, whisk together the Kirschwasser, lime juice, corn starch, sugars and salt until no more lumps appear. Add the lime peels and cherry and stir.
Cook on medium-high heat until the mixture begins to bubble and thicken.
Reduce to medium heat and cook for about 5 minutes or until the cherries are soft (but not broken down) and the syrup is thick.
Remove from heat and allow to cool while you're preparing your topping.
Topping
In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
Using a fork or a pastry cutter, cut the cold butter into the flour mixture until you have a coarse meal texture and no large lumps remain.
In a measuring cup, measure the sour cream and milk and mix.
Pour the sour cream into the flour and mix until just combined and all the flour is wet. DO NOT OVER MIX.
Assembly
Using a slotted spoon, scoop the cherry mixture into a large, rectangle baking dish. NOTE: You won't need all the cherry syrup - in fact, don't use it all. When you scoop the cherries out, tap the slotted spoon on the edge of the pan to let some of the juice out.
Using your fingers, drop mounds of dough on top of the cherries until covered. This doesn't have to be perfect. The messier, the better.
In a small bowl, whisk together the egg and water. Brush it over the top of the dough and sprinkle the raw sugar evenly.
Bake for 30-35 minutes or until the top is golden brown and the cherries are bubbly.
Set on a cooling rack for 10-15 minutes to allow the juices to set up before serving.
Serve by itself or with a bit scoop of vanilla ice cream. Best if served warm.
Cover with foil and eat within 48 hours.
