Sitting here with a good dollop of runny cream is my answer to a box of frozen cherries found lurking in the near empty freezer. I am currently on a mission to empty and defrost that particular freezer so it is an ‘everything must go’ situation.
Now my Daughter and I both particularly enjoy the Warrant song ‘Cherry Pie’ but after giving some thought to a cooking ode to the song I decided I wanted something a tad easier to throw together mid-week, so I settled on Cherry Cobbler. It doesn’t quite have the same ring to it when you try to sing it but it certainly goes down well as a dessert. There are even left overs for tomorrow night, this is the box of cherries that just keeps on giving, bless them.
500g box cherries, pitted
1 cup sugar
1/4 cup water
4 teaspoons corn starch
Good squeeze of lemon juice (to taste, I like my cherries tart, you could also cut the sugar if desired)
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
Preheat oven to 200C. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into a 20cm baking dish.
Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. (I rubbed it in with my fingers, its quicker)
Mix together egg and milk. Add to flour mixture and stir with a fork just until combined.
Drop topping by tablespoonful’s onto filling.
Bake for 25 minutes until browned and bubbly (I think mine took a bit longer)