Fresh Cherry Cobbler

img_7246

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 πŸ˜‰

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 Β 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…

img_7247

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 πŸ™‚ Serve warm with vanilla ice cream.

Store covered in the fridge.

Advertisements

Cherry Pie Bars

Or squares. I didn’t know what to call these. I love cherry pie but suck at making pie crusts so… This is a super easy, quick and equally delicious way of satisfying that crave. These are great for summer gatherings like picnics and bbq’s. Not a lot of ingredients but still feeds quite a few people. And you can use any pie filling you want! Blueberry, apple, peach, you want it? Use it! So let’s go! Start those ovens…

What you will need:

9 x 13 inch baking dish, greased

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
(1) 21 ounce can of cherry pie filling

For the drizzle:Β 

1 cup powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Slowly add in flour mixture until combined.

Take about 1 1/2 cups of the dough out and set aside. Press the rest evenly into the prepared pan.

Evenly spread the pie filling on top.

Then dollop the rest of the dough over the filling. Bake for about 32-35 minutes and let cool completely before making the drizzle.

To make the drizzle, stir both ingredients until smooth. Drizzle over the top of the cooled pie. Slice into squares and enjoy! Serve warm with vanilla ice cream and you definitely have the perfect dessert!