Sour Cherry Cobbler Food

CLASSIC SOUR CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9x13-inch oven-safe casserole dish and set aside.
• In a large bowl, mix the sour cherries with the sugar, cornstarch, vanilla extract, allspice, nutmeg, and salt until the cherries are coated evenly. The cherries will be milky white but that's okay. That's actually how you want it. Set aside.
• In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center then pour in the buttermilk and melted butter. Mix together with a spatula until dough comes together and no flour is left.
• Pour the sour cherry mixture into the prepared casserole dish in an even layer. Using a spoon, spoon the biscuits over top of the cherry mixture. It doesn't have to be perfect. It's supposed to look rustic :)
• Sprinkle turbinado or sparkling sugar on top of the biscuits.
• Bake on the middle rack in the oven for 30-40 minutes, or until the biscuits are lightly brown on top and the cherry mixture is bubbling.
• Let cool for 10-15 minutes after you remove from the oven and then serve with a giant scoop of vanilla ice cream on top.

CHERRY COBBLER

Steps:

• Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.

FRESH CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

SOUR CHERRY COBBLER

Steps:

• Toss the pitted cherries with the sugar and allow to macerate for 30 minutes. After 30 minutes drain the cherries, reserving the juice. Transfer the cherries to a large bowl and set aside.
• Preheat the oven to 375°F. Place a 12" cast iron skillet into the oven to preheat (if using a 13"x9" baking pan you don't need to preheat the pan).
• Whisk a 1/2 cup of the cherry juice with the corn starch until smooth.
• Place the remaining juice and the salt in a saucepan over high heat. Bring the juice to a boil. Reduce the heat to medium low. Whisk the cornstarch mixture into the boiling juice in a steady stream. Cook the mixture, stirring constantly, until it returns to a boil and thickens.
• Remove the thickened juice from the heat and immediately pour it over the pitted cherries. Toss to combine. Set the bowl aside while you make the topping.
• Whisk together the all purpose flour, cake flour, salt, baking powder and sugar. Toss the butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
• Whisk the egg and almond extract into the cream. Pour the cream into flour mixture. Toss the mixture with a spoon or spatula until it begins for form a wet dough.
• Pour the cherries into the preheated 12" cast iron skillet or a 9"x13" baking pan.
• Use an ice cream scoop or large spoon to drop dollops of batter over the cherries. Generously sprinkle the top of the biscuits with granulated sugar.
• Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any cherry juice boil over.
• Bake until the topping is golden brown and baked in the middle and the juices are bubbling, about 35-40 minutes.
• Serve warm or room temperature.

TART CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
• Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
• Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.

SOUR CHERRY CRUMBLE

Steps:

• Almond Crumble
• Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
• Cherry Filling
• Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
• Whipped Ricotta
• In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.

TART CHERRY COBBLER RECIPE - (4.6/5)

Steps:

• TOPPING : In a large bowl, combine flour, baking power, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. FILLING: Mix sugar, cornstarch, and cherry juice. Cook until slightly thickened. Remove from heat and add cherries, lemon juice, cinnamon and almond extract. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling. Bake for 20 to 25 minutes at 375°F or until filling is bubbly and topping is golden. Serve warm.

SIMPLE & EASY TART CHERRY COBBLER

Steps:

• Preheat the oven to 350 degrees.
• Combine the cherries, starch or flour, and sugar in a square baking dish.
• In a mixing bowl, combine the brown sugar and flour. Add the butter. Using your hands rub the butter into the sugar/flour mix until it's the texture of cornmeal.
• Evenly distribute the topping on the cherries. Sprinkle on some demerara sugar on top (optional)
• Bake in the oven for 30 to 40 minutes or until the topping has browned and the fruit is thicken. Allow to cool until the fruit sets up before serving. Can be served warm, cold, or at room temperature.

SOUR CHERRY COBBLER

Steps:

• Use smaller amount sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.
• Adjust rack to middle position and heat oven to 425F Line baking sheet with parchment paper.
• In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl,; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2 inch to 1 3/4 in spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 - 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops, and bottoms, about 15 minutes. (Do not turn off oven.).
• Meanwhile, spread drained cherries in even layer in a 9x13 inch glass baking dish. Stir sugar, cornstarch and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set sauce pan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 mintues. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
• Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.

SOUR CHERRY COBBLER

Steps:

• Spray an 8" pan with non stick spray.
• Place cherries in pan, (after draining them, reserve juice in small bowl) set aside.
• Heat cherry juice, one tbls flour and 1/8 tsp salt.cook, stirring constantly, for 2 minutes; Add almond extract and a few drops of red food coloring, if desired; Pour over cherries.
• Sift remaining flour with salt, baking powder and remaining sugar -- , Blend in margarine, till crumbly --, Stir in milk.Drop by tblsful over cherry mixture, brush with milk and sprinkle with sugar to taste.
• Bake for 15-20 minutes at 425*.

SUMMERTIME SOUR CHERRY CRISP

Steps:

• Preheat the oven to 375
• Combine the cherries, sugar, and flour into a bowl. Mix well.
• Transfer the berries to a baking dish
• in another bowl, combine the flour, oats, and brown sugar. Mix well.
• Add the butter and with two knives or your fingers, cut in the butter into the oat mixture so that it resembles small marbles.
• Sprinkle this topping over the cherries and bake for 30 - 40 minutes, or until the sides are bubbly and the topping is golden brown.

SOUR CHERRY COBBLER

Steps:

• Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
• Make Peach and Brown Sugar Ice Cream:
• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach purée, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.