Cherry Cobbler

Cherry Cobbler

Filling:

5 cups cherries, pitted
1/2 teaspoon cinnamon
2 tablespoons corn starch mixed with 2 tablespoons water
2 tablespoons lemon juice
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Cobbler Crust:

2/3 cup gluten free 1:1 flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 375 F. Grease (I used butter) a 9x10 (I used a 9 x 7) inch baking dish and set aside.

In a small saucepan combine cherries, cinnamon, lemon juice, brown sugar, and extracts, and stir together. These cherries were quite firm so I cooked them for about 20 minutes to soften them up. When cherries are slightly broken down stir in the cornstarch slurry. Cook till bubbling and starting to thicken.

In a separate bowl, use a mixer to cream butter and white sugar together, Add egg and extracts. Pre mix flour baking powder, salt and cinnamon, then add slowly to creamed mixture.

Pour cherry mixture into baking dish. Let flour mixture sit for about 1/2 hour, then dollop batter on top of cherries evenly.

Bake 40 to 45 minutes till top is cooked through and starting to turn golden brown.

Cool for 10 minutes then serve with a dollop of real whipped cream or a scoop of vanilla ice cream.

Oh boy, cherry cobbler is delicious. 7M Farms had bags of fresh cherries for $1 each, I got two bags. Think I should have gotten more and froze some, maybe they'll have some next week.

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