Once our luscious fresh-picked Bing cherries were pitted, frozen and bagged, the pressure was OFF to make something quickly. FROZEN cherries are called for in this recipe for Cherry Cobbler.
I took Larry cherry picking – read about that here. Rinsed, pitted, laid out on wax papered cookie sheets and froze. Then bagged. The hand-pick season was REALLY short, I think just 3 weeks, whew we made it!
Then I made Cherry Hand Pies – get that recipe here. Next up:
- 3 1/2 cups frozen pitted cherries
- 2 tablespoons sugar
- 2 tablespoons flour
- 1/2 teaspoon ground ginger
- 1 cup flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 6 tablespoons unsalted butter, melted
Preheat oven to 375 degrees F. Spray a 9 x 9 inch glass baking dish with non-stick spray.
In a medium bowl, toss cherries with sugar, flour and ground ginger until coated. Pour into the baking dish, and shake a bit to evenly distribute the remaining dry ingredients in the bottom of the dish.
In a medium bowl, blend together the flour, sugar, baking powder and salt. Stir in the egg, it will be pretty dry and crumbly. Spread evenly over the cherry mixture, but not to the edge.
Drizzle all with the melted butter.
Bake 30 to 35 minutes or until top is golden brown. Remove from oven and allow to cool. Serve at room temperature or cold. Makes 6 to 9 servings, depending on how much of a cherry cobbler nut you are. Top with vanilla ice cream or whipped cream if you’re really going crazy.