Friday, July 18, 2014

Because not everything has to involve a can: Homemade Cherry Cobbler

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.

Cherry Cobbler 

1/2 cup butter, room temperature
2/3 cup white sugar
3/4 t salt
2 t vanilla extract*
2 eggs
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 wear 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.

Yum!

ETA:  It was delicious, but I admit that K ate my hunks of cherries for me.

5 comments:

concretenprimroses said...

Its beautiful! I'm going to do this with blackberries when they ripen in our yardl
I love that about being taught to double the vanilla. I'm going to start doing that too. My mom taught me to substitute nutmeg for cinnamon. Not for everyone perhaps but I'm sticking with it!
Kathy

Bailey's Leaf said...

Very interesting with the nutmeg. I've never heard of that. Hmmmm. I'll have to try it!

Rach said...

Looks utterly divine to me! I like to double the vanilla as well. Okay, okay, honesty compels me to admit I just use the dump and sniff method. I add it, smell, and if it doesn't smell "right", I add more.

No fruity goodness for you, huh?

I read "cherries" and "K" and immediately go to Aunt Donna. :sigh: Loss really sucks, doesn't it?

Bailey's Leaf said...

I don't measure vanilla either. I had to ballpark it to put it in the recipe online. I'm with you except that I go by the "looks like enough" method. ;)

And yes, cherries and Aunt Donna go hand-in-hand. So does coming over on her mobility scooter and somehow not getting hit by a car while doing it, plugging in at the side door, pulling up a chair and telling me how utterly delicious those cherry tomatoes were, all the while handing me the empty container back. "Would you like more?" "Oh, yes!" ;)

As far as me and my lack of fruit, I've found that I'll take a cherry over a strawberry any day. I'm trying. My veg side takes over.

ChupieandJ'smama (Janeen) said...

Looks Yummy!!