Cherry Cobbler

One of my strong beliefs is that everyone should have at least one fruit tree of each kind that is easy to grow. My favorite is the cherry. For many years now I have had a Montmorency Cherry tree right outside the back door. If we use them just for snacking, they are very bitter. Last year I discovered baking with them. This year made it officially a July ritual, baking with the Montmorency cherries.

While I love cherry pie, amazing cherry pies are available at many places, so I figure, as I do with all of my harvests, have fun and make it easy. So following is cherry cobbler, simple, fun, easy and good. Why do we grow our own food when we can buy it? For fun!

Ingredients:

Filling:

3 cups fresh picked sour cherries

1 cup bing cherries

2 cups brown sugar

grated fresh ginger to taste

squeeze of lemon

2 tablespoons local thick homey

2 tablespoons flour

Cobbler crust:

1 cups flour

3 tablespoons cream

6 tablespoons butter

2 teaspoons baking powder

1 teaspoon salt

oats or granola, about half a cup

½ cup brown sugar

preheat oven to 400 degrees

1. Pit the cherries, keep as much juice as possible.
2. In a saucepan, boil down the cherries with the other filling ingredients until it becomes thick.
3. Meanwhile, cut the butter into pieces, mix all other ingredients, stir in butter but don’t over mix.
4. Add cherry concoction to a 9 inch square buttered baking dish.
5. Sprinkle cobbler crust mixture on top. Press it in if you have too much, to mix as it bakes/
6. Bake for about 40 minutes at 400.