I took a spur of the moment trip back home to New York last weekend to keep myself from cleaning and organizing the entire weekend away. It was a very welcome break. I went to a high school grad party for the little girl I used to babysit (I suddenly felt terribly old) and went to one of my favorite orchards, Hurd Orchards, for some cherry and berry picking with my mom. Hurd Orchards is gorgeous; their market is always artfully arranged with fruits, flowers, jams, jellies and baked goods. They have a huge variety of fruits available at the market and for picking and they also grown their own flowers – love them.
This is the cherry cobbler I grew up on; my mom would make it every summer during the very short sour cherry season. It is uncomplicated and delicious warm out of the oven with vanilla ice cream.
Mom’s Sour Cherry CobblerAdapted slightly, from Better Homes and Gardens 1 cup all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (4 tablespoons) butter 6 cups fresh or frozen unsweetened pitted tart red cherries 1 cup sugar 2 tablespoons cornstarch 1/4 teaspoon almond extract 1 egg 1/4 cup milk Additional sugar for biscuits (optional) Vanilla ice cream for serving (optional)
Pre-heat oven to 400 degrees F.
For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan combine the cherries, the remaining cup of sugar, cornstarch and almond extract. Cook over medium heat until cherries release their juice, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.
In a small bowl stir together egg and milk. Add egg mixture to flour mixture, stirring just until moist. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop flour mixture into six mounds on top of filling. Sprinkle biscuits with additional sugar, if desired.
Bake for 20 to 25 minutes or until topping is golden brown. Serve warm with ice cream, if desired.