Summer is the season for farmers markets here in Chicago and my oh my! I’m in love! I was surprisingly a market virgin (gasp!) until this year. Can you believe it? There are literally 3 walking distance from my house so now I’m obsessed! Yes, the items/products are more expensive, but you get it straight from the source and meet some really cool people all at the same time. When the farmers tell you their crops were picked just 2 hours ago, how can you say no? So, here I am with my market cherry popped with a fantastic cherry recipe 😉

I made a tiny cherry cobbler because I only had 2 cups of cherries. If you have more, you can easily double the recipe. The recipe I have given here is double what I actually made. So, this is for an 8 x 8 inch pan but you can double it to make a  9 x 13.

Oh and just a quick tip; investing in a cherry pitter would be a smart thing to do. I do not have one and holy mess! Just look below…

I felt like I was committing murder, Dexter style. But, all is good, cherry juice is delicious and doesn’t stain. So…

Let’s get this cherry party started!

What you will need:

8 x 8 inch square bake dish

For the filling:

3 cups fresh cherries, washed and pitted
1/3 cup sugar
2 tsp lemon juice
1/8 cup cornstarch
1 tsp vanilla extract

For the topping:

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp baking powder
1/2 tsp cinnamon
6 TBSP butter, cold and sliced
1/4 cup boiling water

Preheat oven to 400 degrees fahrenheit. In a pot, stir all the ingredients for the filling. Over medium-high heat on the stove, stir until it simmers. Once simmering, stir for 3 more minutes. Remove from heat and pour into bake dish.

Start the topping. In a large bowl, whisk together the flour, both sugars, baking powder and cinnamon until combined. Cut the butter into the mixture either using your fingers, or with a pastry cutter until it resembles wet sand. Add the boiling water and mix with a spoon until well combined.

Drop the topping over the cherry filling until it is completely covered. Bake for about 15-22 minutes, depending on pan size. Topping will be lightly browned and filling hot and bubbly.

Allow to cool for 20 minutes before digging in! Enjoy 🙂 Serve warm with vanilla ice cream.

Store covered in the fridge.