Fresh Cherry Cobbler

3 cups of pitted and halved fresh cherries
1/3 cup granulated sugar
1/3 cup water
2 tbs brandy
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1-1/2 tsp corn starch mixed with 1 tsp water
1 tsp real vanilla
1 tsp lemon juice

Melt sugar in water and then add pitted and chopped cherries in a non-reactive pot over medium heat. Add spices and brandy and cook till cherries start to break down and get soft. Add cornstarch mixture and cook till slightly thickened. Remove from heat and stir in vanilla and lemon juice and set aside to cool off. If necessary put pot in refrigerator to cool down to continue on with recipe (I did).

In separate bowl add dry ingredients and whisk to combine except the buttermilk. I used regular milk to which I added the juice of half a lemon. Just before combining the cobbler, add buttermilk, and mix well by hand until smooth.

1-1/2 cups gluten free 1:1 flour
1 cup granulated sugar
2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp fine sea salt
1 cup buttermilk

Melt one stick of butter (not margarine) and pour into a 9 x 12 baking dish. I brushed the edges of the baking dish with a bit of the butter. Gently spoon batter one tablespoon at a time over the butter.

Spread gently if necessary so as not to disturb butter. Gently spoon the cherry mixture over the batter. Pour any juice over the berries. Do not stir.

Bake at 350 F for 30 to 40 minutes till top is brown. Batter will rise and cover the cherries. This cobbler didn't rise up as much as the blueberry one I made some time ago, I think there were too many cherries but it was still good. So cut cherries down to 2.5 cups instead of 3 cups.

 Enjoy !