i rolled out of bed sunday morning, ran a comb through my hair, brushed my teeth, got my coffee at big bear, strolled over to the farmer's market, and i saw them: rows of fresh, fresh cherries from reid's orchard. though i've been off my baking game for a while, i knew right then: if i didn't eat them all in approximately seven minutes, i was going to make something delicious with them.
and i did! i wavered back in forth between a cobbler and a clafoutis (which almost won because you don't necessarily have to pit the cherries) but then i remembered i have a classic, classic cobbler recipe, so i went with that.
i pitted the cherries using MY RAW STRENGTH! (it's actually really easy; twist and push). you toss them with some sugar and some cornstarch, you make the super easy cobbler topping, you bake you bake you bake, and you get this:
recipe below the fold!
preheat oven to 425 d. F.
uhhh...i kind of made this recipe up. i had two pints of cherries, and i used all of them. stem and pit them.
toss the cherries with 1 tablespoon cornstartch and 1/4 cup sugar. place them in a buttered 2 qt. baking dish.
biscuit topping (adapted from here. the first time i made this dessert i didn't think there was anywhere near enough cobbler topping, so i doubled it. in fact, doubling might actually make a bit too much; you might wanna, like, 1.5x it. but doubling worked alright for me this time around)
* 2 cups all-purpose flour
* 1 cup sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1.5 sticks cold unsalted butter, cut into small pieces
* 1/2 cup boiling water
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in boiling water until just combined.
Drop spoonfuls of topping over cherries. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
previous catherine bakes stuff: (i really, really need an actual name for this semi-series)
triple citrus cupcakes
pecan bread pudding
rhubarb coffee cake
blueberry mascarpone gingersnap tart / lemon bars
ginger-chocolate brownies
pecan squares
pine-nut cookies with rosemary
chewy chocolate gingerbread cookies
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