Cherry cobbler is a baked dessert made with a rich fruit filling and a biscuit dough crust. In the 19th century, pioneers in the American West were forced to adapt many recipes due to a lack of basic ingredients. The traditional pie evolved into the cobbler, which was often served as the main dish of the meal!
No one knows how cobblers got their name, but there are several theories. One source suggests that the word “cobbler” evolved from “cobeler,” which was a specific type of wooden bowl used in cooking. Other culinary historians believe the name may have been inspired by the dessert’s resemblance to a cobblestone.
To celebrate National Cherry Cobbler Day, bake your own delicious cobbler and serve it as the main course for dinner tonight!
CHERRY COBBLER
1 ¼ cups white granulated sugar
3 tablespoons cornstarch
4 cups pitted fresh tart cherries, may use frozen but thaw and drain first
¼ teaspoon pure almond extract
1 cup all-purpose flour
1 tablespoon white granulated sugar
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
3 tablespoons all-vegetable shortening
½ cup whole milk
Preheat oven to 400F degrees. In a medium heavy bottom saucepan blend 1 ¼ cups sugar, cornstarch, cherries, and almond extract. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Pour fruit mixture into an ungreased 2-quart casserole. Place in oven while preparing dough.
Measure flour, 1 tablespoon sugar, baking powder, and salt into a mixing bowl. Add shortening and milk. Cut shortening in several times with a pastry blender or finger tips then stir until dough forms a ball. Drop dough in about 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes, or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream. Serves 6-8
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