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cherry cobbler

it's the wintertime and the fruits aren't that great and i'm too lazy to roll out pie dough, so i'll make cobbler. the cherry and the cornmeal biscuit works well together.

yields: 8 4-oz servings

Ingredients:

fruit filling

4 c (2 lb) sour cherries, pitted

1 c sugar

1 tbsp cornstarch

2 tbsp lemon juice (adjust with tartness/sweetness of cherries)

1/4 tsp allspice, ground

cobbler

1 c (5 oz) unbleached all-purpose flour

3 tbsp yellow cornmeal

1/4 c granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon, grounded

1/4 tsp table salt

1/3 c buttermilk

3 tbsp unsalted butter, melted

1/2 tsp vanilla extract

topping (optional)

1/8 tsp ground cinnamon

1 tbsp brown sugar, packed

special equipments

heavy-bottomed large saucepan

8-inch square baking pan or 8 6-oz ramekins

baking sheet

Directions:

1. set oven rack to the middle position and preheat the oven to 400ºF.

2. whisk together sugar and cornstarch in saucepan. add the rest of the filling ingredients and bring to a boil over medium-high heat, stirring until bubbling and thickened. pour into baking pan.

3. whisk together flour, cornmeal, granulated sugar, baking powder, baking soda and salt in a large bowl and set aside. whisk together buttermilk, butter and vanilla and set aside. mix together brown sugar and ground cinnamon, if using.

4. stir buttermilk mixture into flour mixture just until combined. drop by tablespoonfuls onto filling and top with a sprinkle of the cinnamon sugar mix.

5. set baking pan onto baking sheet and into the oven. bake until cobbler is golden brown on top and filling is bubbling, about 20-25 minutes. cool for 15 minutes before serving.

Notes:

Trader Joe's jarred Morello cherries in syrup might be a good sub for this.

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