I love sour cherries in the summer, especially when they are paired with a sweeter berry. We had some blackberries that were getting a little over-ripe, so adding them to this dessert made a perfect Family Night treat. And topped with cinnamon ice cream that we were given in trade for a used girl’s bike? Best trade we ever made!
This is a double batch of the recipe printed below. Small scoops of dough are dropped onto the hot fruit filling, and then sprinkled with a mixture of cinnamon and sugar. Twenty minutes in the oven and the topping is perfectly cooked and ready to eat!
The cobbler topping is not made of hard dry biscuits, or loose crumble. It is soft, tender, not-too-sweet, cinnamon-topped mini cakes that soak up that fruit goodness and just scream for a scoop of real vanilla (or cinnamon-thanks Jenny!) ice cream.
Cherry Blackberry (or Raspberry) Cobbler
1 quart (4 cups) pitted sour cherries
———(or 2 cans sour/tart cherries + juice)
2 cups blackberries, raspberries or mixed berries
1 cup sugar (or ½C Splenda+¼ tsp stevia)
2 Tbs Clear Jel (or cornstarch)
½ Tbs lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
¼ tsp salt
3/4 cup flour (or half wheat & white flour)
2 Tbs sugar (or Splenda)
1 tsp baking powder
¼ tsp salt
2 Tbs cold butter
½ cup buttermilk, kefir, or milk (use less if using regular milk)
1/2 Tbs sugar + 1/8 tsp cinnamon
Preheat oven to 400°F.
Combine filling ingredients in a saucepan. Cook and stir over medium heat until bubbly and slightly thickened. Pour into an 8×8” pan, or 2-qt casserole dish.
Mix flour, sugar, baking powder and salt. Cut in butter. Combine milk and egg. Make a well in center of dry ingredients. Add milk/egg mixture. Stir just until dough clings, adding more milk if necessary. Spoon into 6 mounds over hot filling.
Mix sugar and cinnamon. Lightly sprinkle over topping, discarding any extra.
Bake, uncovered, for 20-25 minutes. Check topping with a toothpick.