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Monday, June 28, 2010

Sour Cherry Cobbler

Mr. Radar came home. I made him sour cherry cobbler. He declared it was "amazing" and "crazy addictive." He had thirds.

I thought it was very good- but not before I made some changes to the recipe. Because, really, what kind of cook would I be if I didn't alter the recipe? I simplified some of the steps and used all-purpose flour instead of cake flour. Biscuits are ernest- no need for fancy flour. I'd rather save my fancy flour for a fancy application. There was an awful lot of sugar in this recipe, and it is my biggest pet peeve when bakers drown fruit in sugar. Sour cherries are by definition sour- but that is the character of the fruit. I wanted to maintain the character and not waste the precious beauties.

Sour Cherry Cobbler
Adapted from Rustic Fruit Desserts

Pre-heat oven to 375 and butter (or spray) a 3 Quart baking dish

4 cups sour cherries (fresh or frozen)
1/2 cup Muscovado Sugar or other minimally processed sugar crystals
3 tablespoons tapioca powder or cornstarch
1/4 teaspoon finely ground sea salt
2 teaspoons vanilla

Whisk the dry ingredients. Add the cherries then the vanilla. Stir to combine and pour mixture into the prepared dish. Set aside.


2 cups unbleached all-purpose flour (King Arthur is recommended by me)
1 tablespoon granulated sugar (same advice as above!)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup chilled butter
1/2 cup plus one tablespoon buttermilk
1/2 cup half and half

Whisk all of the dry ingredients. Cut the butter into the mixture until the butter is the size of peas. (I use a pastry cutter). Combine the buttermilk and half and half, reserving one tablespoon to top the biscuits. Pour the liquid into the dry ingredients until the mixture just comes together. Place the mixture on a floured surface, and roll until about 1/2 inch thick. Cut the biscuits using a square or circular biscuit form. Place the biscuits on top of the cherries and brush the remaining buttermilk on the biscuits. Bake for about 50 minutes or until the biscuits are golden brown and the cherries are bubbly.

Coming up next on the Bee's Bungalow:
I tackle SmittenKitchen's bread and butter pickles using these cucumbers from my own garden!!


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