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 6This 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.
2 tsp baking powder
245g of sugar divided (1 1/4 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.
I have never seen or bought sour cherries in a can..I need to now:)
ReplyDeleteI love cobblers Marie !look delicious.
ReplyDeleteI made some of my recipes qith cherries in a csn are really good!xoxoxo
This dessert has J's name written all over it Monique!
ReplyDeleteYOU will love this recipe Gloria! xxoo
Hi Marie. Can you somehow substitute plain frozen sour cherries?
ReplyDeleteI could not say for sure Heather as the liquid from the cherries plays a part in the recipe.
ReplyDeleteI have been hungry for a cherry pie for weeks now, and after seeing your recipe for cherry cobbler I decided to make that instead. It was delicious!!!! It's very cold here in Virginia and this warm and comforting dessert hit the spot. Your recipes are yummy and reliable.
ReplyDeleteSharon, thank you so much for taking the time to make this and then let me know how much you enjoyed it! You made me smile. :-) So happy you enjoyed! xx
ReplyDeleteHello Marie, will canned sour cherries in water work for this recipe or do they need to be the kind in syrup? I'm trying to cut back on sugar where I can, but I don't want to risk ruining the recipe if you say otherwise! Thanks!
ReplyDeleteSorry Lindsey, just getting this message. I have never done them with sour cherries in water, so I am afraid I have no answer for you! xx
ReplyDeleteSounds delicious. Could you please help me out ..what would be the amt of butter in cups ?
ReplyDeleteThat would be 1/2 cup Mary! I had adjusted the recipe to reflect this.
ReplyDeleteGood grief Marie this looks delicious! This is a must make for sure!
ReplyDeleteThanks Mary! It is pretty good for sure! xoxo
Delete