Easy Cherry Cobbler

If you are like me, you always have a few recipes tucked away that you can execute at the drop of a hat should unexpected company drop in.  This is one of my favourite desserts that I can throw together very quickly and which I always have the things in the larder to make.




It may not be winning any beauty contests, because it certainly isn't anything special to look at . . .  but when it comes to Miss Congeniality and Miss Ingenuity, it's bringing home all the tropies.

 

It uses no complicated ingredients . . .  just heated canned sour cherries, a simple batter, some sugar and some butter.   You layer these together in a baking dish and bang it into the oven and in about half an hour or less . . .  you have the most amazing dessert to present at the table!



I don't know HOW it works, only that it does.  It's like magic.  I am sure there is some sort of chemical reaction that causes the batter to sink to the bottom, the cherries to fill up the middle and that sweet crust to form on top.  It's really quite amazing.




I like to dust the top with some icing/confectioners sugar for looks, but it's not really necessary.  Slap on some cream and Cinderella is ready for the ball.  And I'll tell you one thing . . .  most people come back for seconds.  Seriously.  OH, and if you do happen to have any leftover the next day? (Not very likely, but possible.)   It's still pretty tasty.

*Easy Cherry Cobbler*

Serves 4 to 6

Printable Recipe  

This is so easy to do and is so delicious.   You get a cake like mixture on the bottom with the cherries and a crispy topping on top.  We like cream with it, but ice cream or custard would be equally as good.  

425g tin of sour cherries, undrained (15 ounces)

140g of plain flour (1 cup)

2 tsp baking powder

245g of sugar divided (1 1/4 cup)

225ml milk (1 cup)

pinch salt

125g of butter melted (1/2 cup)






Preheat the oven to 200*C/400*F/ gas mark 7.




Bring the cherries to the boil in a saucepan over medium heat.  Remove from the heat and set aside.   Whisk together the flour, baking powder, 200g (1 cup) of the sugar, the salt and the milk in a bowl, until smooth.  Pour the butter into a 2 litre/2 quart baking dish.  Pour the flour mixture over the butter.   Pour the cherries over top of the flour mixture.  Do NOT stir.  Sprinkle with the remaining sugar.

 


 Bake for 20 to 30 minutes until set, golden brown and bubbling.   Serve warm with or without cream, ice cream or custard.