To the dismay of one of my best friends (she's also the first reader of this blog!), I didn't post any recipes for a long time - only guides and descriptions. She complained, "How will I ever be able to make them myself?" Well, I have an actual recipe today! (Happy now? M-? :P)
I made this cherry cobbler for Thanksgiving dinner. Originally, I was going to cook a cherry sauce, but I decided to go with a cranberry sauce instead. So I made a cobbler with the cherries! (And for those of you who live in a place where cherries are out of season right now, maybe you should save this recipe and wait until they are back in season... (ahem. not that I would spend over ten dollars on a small bag of cherries...))
This was my mom's favorite dessert from Thanksgiving dinner.
Look at those crumbs!
adapted from Martha Stewart's Cranberry Cobbler
makes 1 9-inch round cobbler
6 tablespoons unsalted butter, melted
1 1/4 cups cherries, pitted and halved
3/4 cup sugar
1 cup AP flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 tsp vanilla extract
Preheat oven to 350 degrees. Grease a 9 inch round cake pan.
In a mixing bowl, combine sugar, flour, baking powder, and salt together. In a separate bowl, combine the melted butter, milk, egg, and vanilla extract together. Combine the flour mixture with the liquid mixture. Pour batter into cake pan.
Sprinkle cherries evenly over the top of the batter. (Note: I found that the cherries that were skin side up sank into the batter whereas the cherries that were skin side down remained visible after baking. For a prettier cobbler, place cherries skin side down.) Bake for 25-30 minutes, or until the center springs back when lightly touched.
Cool before serving.