Deep Dish Cherry Cobbler
Ingredients
Cherry Filling:
8 cups fresh pitted sour cherries
1 tbsp fresh lemon juice
1/4 tsp ground cinnamon
Pinch of ground nutmeg
1/4 cup cornstarch
1/4 cup packed light brown sugar
3/4 cup granulated sugar
1/4 cup ( 1/2 stick) unsalted butter
Cobbler Topping:
1 1/2 cups all-purpose flour
1 cup cake flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp ( 3/4 stick) unsalted butter
1/3 cup granulated sugar
1 large egg, room temperature
3/4 cup whole milk
Adjust baking rack to centre of oven and preheat oven to 375 F.
Make filling:
Combine cherries with lemon juice and cinnamon in large mixing bowl. Whisk together nutmeg, cornstarch, brown sugar and granulated sugar; fold into cherry mixture. Cut butter into tiny pieces and add to cherries, then transfer to well-buttered 13-by-9-inch baking dish.
Make Topping:
1. Sift all-purpose flour, cake flour, baking powder and salt into medium mixing bowl. Slice butter into 1-inch pieces and scatter over flour mixture; sprinkle in sugar, then cut all the ingredients together with pastry cutter until mixture resembles coarse crumbly meal.
2. Whisk egg and milk together in separate bowl, then add to crumbly mixture. Stir with wooden spoon until dough just comes together and attains consistency of wet biscuit dough.
3. Spoon topping into small mounds over cherry filling. Brush mounds with little milk and sprinkle with a little granulated sugar. Bake until topping is golden and fruit is bubbling, 40 to 45 minutes.
Makes 12 servings.
A Return to Family Picnics
Cherry Filling:
8 cups fresh pitted sour cherries
1 tbsp fresh lemon juice
1/4 tsp ground cinnamon
Pinch of ground nutmeg
1/4 cup cornstarch
1/4 cup packed light brown sugar
3/4 cup granulated sugar
1/4 cup ( 1/2 stick) unsalted butter
Cobbler Topping:
1 1/2 cups all-purpose flour
1 cup cake flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp ( 3/4 stick) unsalted butter
1/3 cup granulated sugar
1 large egg, room temperature
3/4 cup whole milk
Adjust baking rack to centre of oven and preheat oven to 375 F.
Make filling:
Combine cherries with lemon juice and cinnamon in large mixing bowl. Whisk together nutmeg, cornstarch, brown sugar and granulated sugar; fold into cherry mixture. Cut butter into tiny pieces and add to cherries, then transfer to well-buttered 13-by-9-inch baking dish.
Make Topping:
1. Sift all-purpose flour, cake flour, baking powder and salt into medium mixing bowl. Slice butter into 1-inch pieces and scatter over flour mixture; sprinkle in sugar, then cut all the ingredients together with pastry cutter until mixture resembles coarse crumbly meal.
2. Whisk egg and milk together in separate bowl, then add to crumbly mixture. Stir with wooden spoon until dough just comes together and attains consistency of wet biscuit dough.
3. Spoon topping into small mounds over cherry filling. Brush mounds with little milk and sprinkle with a little granulated sugar. Bake until topping is golden and fruit is bubbling, 40 to 45 minutes.
Makes 12 servings.
A Return to Family Picnics
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