Cherry Buckle Cobbler
Let me tell you a little something about Debbie Fields and her genius. Basically the essence of a great dessert is a balance of sugar and fats with the added needed flavors and consistency makers. Here we have the delightful baked cherries with a fluffy sugary dough on top, this "cobbler" is gluten-full and a lovely easy and old-fashioned dessert.
The first time my sister and I made this (I think in high-school) I told her that she had to be doing the recipe incorrectly. Melting a TON of butter in a pan and then putting batter in over the melted butter? No, you must have read wrong. Nope! The melted butter plus a sugary batter creates a pillow for your fruit. This version is made with cherries. A bag of cherries was on the absolute last leg of their life, so I pitted them and sliced them in half. The original recipe called for blackberries, but basically anything you would put in a cobbler would work - peaches, plums, blueberries, raspberries etc.
Note: This recipe is for one 9x13 inch pan, but I split it out into several individual servings and a small pan so I could send half the leftovers to my family so I didn't eat the entire darn dessert myself. When cooking, use a toothpick and check on smaller servings once golden brown. The toothpick should come out clean except maybe some berry goodness. Also remember to cook on a baking sheet, just for stability and a flat surface so that they don't get off balance on the metal racks in your oven.
Cherry Buckle Cobbler
from Debbi Fields
- 1.5 cups flour
- 1.5 cups sugar
- 1.5 cups milk
- 3/4 stick butter
- 1-2 cups pitted and halved cherries
- 2 tsp baking powder
- 1 scraped vanilla bean
- pinch of salt
Preheat oven to 350F.
Start by prepping your fruit, for this recipe I used fresh cherries which meant pitting and slicing in half. I don't have a cherry pitter, so I sat down on the couch with a bowl and a paring knife and removed stem, sliced in half and cut out pit. Laborious, but absolutely worth it, esp. when fruit is on it's last leg :)
Next butter pan (or pans) lightly. Not a ton, and just on the upper edges. Once oven is hot, place your pan(s) with the butter into the oven.
While the butter is melting in the oven, mix your dry ingredients and sift together. Scrape the vanilla bean and add to milk, whisk together. This way the vanilla is completely immersed in the batter. You can substitute vanilla extract (1-2 teaspoons). Next incorporate your vanilla milk into the dry ingredients and whisk to create good consistent batter.
The butter should have melted in the pans by now, don't let the butter burn, just melt. Remove the pan(s) and pour batter. Place the cherries on the batter and distribute evenly. Bake for 35-40 minutes and remove.
Can be eaten hot or at room temp. Doesn't keep very well for more than a day or two, so eat up this sugary delightful old fashion cobbler dessert.