This quick and easy fresh cherry cobbler is a delicious way to enjoy the best of summer fruits.
My whole family (including me) chants the above quote every night after dinner. If there is no dessert, my husband prowls through the fridge, then all the kitchen cabinets, as if in disbelief.
It has become a habit with us to finish the day with a good movie, a cup of green tea and a tiny dessert, no matter how small the quantity.
Summer fruits being in abundance right now, different fruit dessert have become a part of the menu in our kitchen these days. This quick and easy fresh cherry cobbler was an instant hit.
The bottom part of the crust sinks into the fruit and sops up its flavorful juices, acquiring a dumpling-like texture; the top part gets brown and crispy; while the middle becomes crumbly. Meanwhile, the rest of the fruit’s juices mingle cornstarch to form a hot, sticky, lip smacking syrup that is best appreciated when juxtaposed with a scoop of ice cream. The cobbler is, in short, a glorious dish and yet so easy to do!
You can make this cherry cobbler even out of season with canned or frozen berries. If using canned berries with syrup, omit sugar and just add lemon juice and corn flour to flavour and thicken the sauce while cooking.
2 tablespoons lemon juice
2 tablespoons corn flour diluted in 1/4 cup water
1/2 cup sugar
1 cup all purpose flour
3 tablespoons butter
1+1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup milk
This Is What You Do:
Bring the mixture to a boil and keep stirring till the sauce thickens. Turn off heat, keep the sauce warm.
Heat oven to 175 degrees C. In a food processor mix flour, butter, salt, 1 tablespoon sugar and baking soda. Whiz till the mixture looks like crumbs, add milk and mix thoroughly.
Pour the warm sauce into an oven proof dish of roughly 8 cups capacity. Drop cobbler dough by tablespoons full onto the warm sauce.
Bake for 30 minutes or till the cobbler is golden.
Serve warm or chilled with cream, custard or ice cream. I served it with chocolate ice cream.