The sour cherries, also known as pie cherries, are ripe! Thanks to generous neighbors who invited us to pick their tree clean, over the weekend the man of steel and I froze enough for three pies. And, there were enough left over to make a small cherry cobbler, the perfect size for the two of us.
I halved this recipe from the 1976 Betty Crocker Cookbook, which was a wedding shower gift from my Grandma Josie Hess. The cookbook she was pleased as punch to give because it was the latest thing in cooking. The one she inscribed with the famous words, “May you have many happy hours planning delicious meals for a happy, contented husband.”
The cherry cobbler was mighty tasty, though as usual I cut the sugar significantly, and Grandma’s inscription has me smiling again.
Cherry Cobbler
1 1/4 cups sugar (I used 2/3 cup)
1 tablespoon cornstarch (I almost doubled that, and the fruit was still runny)
4 cups sour cherries
1/2 teaspoon almond extract
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening (I used coconut oil)
1/2 cup milk (I used almond milk)
Heat oven to 400º. Measure flour, 1 tablespoon sugar, baking powder, and salt into bowl. Cut in shortening. Add milk and stir with fork. Set aside.
Put cherries in medium saucepan. Blend larger amount of sugar with cornstarch. Add to cherries and stir well. Cook over medium heat, stirring constantly until mixture boils and thickens.
Pour into ungreased 2 quart baking dish. Spoon small dollops of flour mixture onto hot fruit until surface is covered.
Bake 20–30 minutes until topping is golden brown. Best served warm!
