Sour Cherry Cobbler
This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida). We prefer to use fresh sour cherries in season for this cobbler.
Yield: serves 6
- 6 cups pitted sour cherries
- 1 cup sugar
- 1 cup flour
- 2 tsp. baking powder
- 1 egg, lightly beaten
- 6 Tbsp. butter, melted
- Preheat oven to 400°. Put cherries and 3 tbsp. of the sugar into a medium saucepan. Heat over medium-low heat, gently stirring occasionally, until sugar dissolves and cherries are warmed through, 8–10 minutes.
- Meanwhile, combine flour, baking powder, and 3⁄4 cup of the sugar in a medium bowl. Stir in egg with a fork, then use your fingers to work in egg until topping is crumbly. Set aside.
- Put cherry mixture into an 8" x 8" baking dish, then scatter topping over it in an even layer. Drizzle melted butter over topping and sprinkle the remaining 1 tbsp. sugar on top. Bake until topping is golden brown, 15-20 minutes. Set aside on a rack to cool briefly before serving or serve at room temperature.
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