SWEET CHERRY COBBLER

By SMSchreiber

Ingredients

• For filling
• 3 * 3 cups frozen dark sweet cherries (14 oz; not thawed)
• 1/4 * 1/4 cup sugar
• 2 * 2 teaspoons cornstarch
• * Scant 1/4 teaspoon cinnamon
• For topping
• 3/4 * 3/4 cup all-purpose flour
• 1 * 1 tablespoon sugar
• 1/4 * 1/4 teaspoon baking soda
• 1/4 * 1/4 teaspoon baking powder
• 1/8 * 1/8 teaspoon salt
• 1 1/2 * 1 1/2 tablespoons cold unsalted butter, cut into small bits
• 1/3 * 1/3 cup well-shaken low-fat buttermilk

Details

Servings 4

Preparation

Step 1

*
Put oven rack in middle position and preheat oven to 425°F.

Make filling:

*
Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).

Make topping and bake cobbler:

*
Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
*
Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.