It's the end of summer (break) and cherries are still in season over here. And since I haven't really done anything with them yet this season, I thought it was high time to do so! To create this lovely cobbler, I started with the base of the one that I made about a month ago. I have used the same recipe a few times now, trying out different fruits.
Up until today, the blackberry seemed to be the favorite.
The only real difference between this version of the cobbler recipe, and the one from before, is that this one I decided to use the cherries and also subbed in some whole wheat white flour instead of the all-purpose.
When it comes to almost anything, fresh is always best. So that's why I decided to go with fresh cherries. The hardest thing about using them, is pitting them. Okay, okay... it's not hard to do, but it is time consuming. I prefer to use the straw method - where you poke a straw through the center of the cherry to pop the pit out. It's easy enough to do, but I'd say it took me about 10 minutes to get through the 4 cups of cherries.
If you don't want to spend the time pitting, you could probably get away with using some thawed frozen pitted cherries, if you can manage to find them. Trust me though, you'll want to use the fresh cherries if you have the time and the option to do so!
Yummm. The idea for this cherry cobbler actually came about when I was visiting my grandfather in Arkansas. I had made him and his friend a blackberry cobbler one night when we were there and while everyone was raving about it, a few suggestions popped up about different fruit options and cherry was the one that stood out the most to everyone!
So, ta-da! See? Dreams really do come true.
TheSkinnyFork.com A simple cherry cobbler that's made with some whole wheat and plenty of fresh cherries. Top it off with some vanilla bean ice cream for a real treat! Prep Time: 10 Minutes • Cook time: 30 Minutes
Servings: 8 • Serving Size: 1/8 Divided • Calories: 284 • Fat: 9 g • Saturated Fat: 5 g • Carb: 50 g • Fiber: 2 g • Protein: 4 g • Sugar: 36 g • Sodium: 193 mg
• 1/2 C. Light Butter
• 1/2 C. All-Purpose Flour
• 1/2 C. Whole Wheat White Flour
• 1 C. Sugar
• 1 C. Natural Sweetener
• 1 Tbsp. Baking Powder
• Pinch of Salt
• 1 C. Reduced Fat Milk
• 4 C. Fresh Cherries, Pitted
• 1 Tbsp. Lemon Juice
• Pinch of Ground Cinnamon
Directions:
Preheat the oven to 375 degrees F. Melt the 1/2 C of butter in a 13x9" baking dish. In a large bowl, whisk together the 1/2 C. flour, 1/2 C. whole wheat white flour, 1/2 C. of the sugar. 1/2 C. of the sweetener, 1 tbsp. baking powder and pinch of salt. Add in the 1 C. milk and stir just until the flour mixture is moistened. Transfer the batter to the baking dish over the butter. DO NOT STIR. Place the remaining 1/2 C. sugar, 1/2 C. sweetener, 4 C. cherries, and the 1 tbsp. of lemon juice into a large pot and bring it to a boil over high heat; stirring constantly. Pour the cherry mixture over the batter and sprinkle with the pinch of cinnamon; again, DO NOT STIR. Place the dish into the oven and bake for 30-35 minutes or until golden brown. Remove from the oven once it's done and divide evenly among bowls to enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free
