Recipe by FlemishMinx
This is one of my absolute favorites. You can have the cherries macerating all afternoon, and whip up the finished product while you do the dinner dishes for a special evening dessert. My Belgian husband had never eaten a cobbler before this one, now he can't get enough . . .
Top Review by PTKSmom
We try to do 'healthy' desserts, so I used whole wheat flour, and reduced and replaced all sugar with honey, which worked just fine. We also thought the baking powder was too strong, and I don't think it needs that much to bake up in the same way...so I'll reduce that. It was still really yummy, and was good with cool whip!! Great way to use fresh cherries!
- 4 cups fresh pitted cherries (about 2 lbs uncleaned)
- 3⁄4 cup granulated sugar
- 1 tablespoon quick-cooking tapioca
- 1⁄3 cup water
- 1 tablespoon butter
For the batter
- 1⁄2 cup butter
- 1 1⁄4 cups flour
- 2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 cup milk
Directions See How It's Made
- Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water.
- Let stand at least one hour and up to several hours, stirring occasionally.
- Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil.
- Add 1 TBS butter and set aside.
- Pre-heat oven to 350 degrees.
- Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven.
- While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk.
- When the butter is completely melted, remove the pan and pour the batter into the melted butter.
- The batter will immediately begin to cook, which is what you want.
- Carefully spoon the cherry mixture evenly over the batter.
- Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned.
- As the cobbler cooks, the batter will begin to rise up around the cherry mixture.
- Serve warm (or at room temperature) with vanilla ice cream, if desired.