Cherry Cobbler
You could omit the frozen tart cherries here and use other fruits instead-perhaps blackberries and nectarines, or peaches and raspberries.
Servings 6 people
Cost 5
Ingredients
- ⅔ cup granulated sugar (increase if needed) (130 grams)
- 3 tablespoons cornstarch
- ¾ teaspoon cinnamon
- 4 cups tart cherries or frozen sweet cherries, thawed (see note)
- ¼ teaspoon vanilla
- 1 cup all-purpose flour or gluten-free 1:1 blend
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 3 tablespoons dairy-free shortening
- ½ cup dairy free milk
- Dairy-free ice cream for serving
Instructions
- Preheat oven to 425°F, and lightly spray an 8-inch square glass baking dish.
- In a medium saucepan, combine the 1 cup sugar, cornstarch, cinnamon, cherries, and vanilla. Stir over medium-low heat until the sugar is dissolved and the mixture is thickened and bubbling, about 2 minutes (longer if using frozen cherries). Pour the cherry mixture into the prepared casserole dish, and set aside.
- In a separate medium bowl, combine the flour, the 1 tablespoon sugar, baking powder, and salt with a wire whisk. Cut in the cold shortening with a pastry blender or your fingers until the mixture is crumbly. Stir in the dairy-free milk, mixing until just combined.
- Using a cookie scooper, scoop out 6 even portions of the flour mixture and drop them onto the hot fruit mixture.
- Put the dish in the oven and bake for about 30 minutes, or until the biscuit topping is light golden brown and the fruit is bubbling. Serve warm, with the dairy-free ice cream.
Notes
The book calls for tart sweet cherries which may require more than ⅔ cup of sugar. I almost always use frozen dark sweet, so ⅔ cup is plenty. Also, if you are using dark sweet cherries in place of tart, you may want to (I always do) add at least a tablespoon of fresh lemon juice.