I was rooting through the refrigerator today. I was teaching K how to make a chicken pot pie and we needed the ingredients to make it happen. The cherries I bought her about a week ago had shuffled towards the back of the fridge and I forgot about them. "But I wanted to eat them, but they weren't washed yet." I have to introduce her to the Duggar way of life with that. The child is fully capable of washing her own cherries. Anyhow, it left me with a bag of cherries that were a little too ripe for dropping in your mouth and eating, but not quite far gone enough for compost. (Some were, but there were plenty of good ones left.)
What am I going to do with these? I washed and pitted the cherries. I wondered if a cobbler would be possible. I looked it up on Pinterest. Certainly it seemed possible, but everyone used cans of pie filling with the goo.
Um, I don't even like cherries and that seemed kind of gross.
I had to do an independent internet search for cherry pie filling and since I only had half of the cherries it called for, I just split the recipe. On Pinterest, I found a recipe for homemade cobbler (not the dump method) and I was all about that. Here's what I ended up with:
Cherry Cobbler Filling
1/3 cup raw sugar
2 decent T cornstarch
1/8 t salt
2 cups pitted cherries
3/4 cup water
1 T lemon juice
1 - 1 1/2 T vanilla*
Combine all in a saucepan, bring to a boil, cook and stir for 2 minutes until thickened and remove from heat.
(This is where I tell you that it called for additional red food coloring. I skipped it. Looked red enough for me and why would I want to add that?)
* This was my own addition.
1/2 cup butter, room temperature
2/3 cup white sugar
3/4 t salt
2 t vanilla extract*
1 1/2 cup flour
Homemade cobbler filling from above
Preheat oven to 350 F. It said to use an 8 x 11 pan, but I used a little smaller oval French White Corning ware dish. Coat the bottom of the dish with Pam. Cream all ingredients together except for cobbler filling. Spread 2/3 of the batter on the bottom of the baking dish. Pour cobbler filling on top and dollop the rest of the batter on top. Bake for 30-45 minutes. Cool, slice & serve.
* I was taught to always double the vanilla, so this has already been doubled.
ETA: It was delicious, but I admit that K ate my hunks of cherries for me.