It just begs for a scoop of vanilla ice cream!
I scoop up as many as I can once they hit the markets.
It can be made with fresh summer cherries when they’re in season, or year-round with frozen fruit.
Simply Recipes / Cindy Rahe
(Though note that cobblers are meant to be fairly juicy; more so than pies.)
Dial up the sugar by 1/4 cup or so because these types of cherries are quite sour.
My topping lands somewhere between a roll-out dough and a pancake batter.
Simply Recipes / Cindy Rahe
This cobbler is best served with a scoop of vanilla ice cream.
Spread the cherries into a 9x13-inch baking dish and set aside.
As it bakes, the dough will puff and spread out.
Simply Recipes / Cindy Rahe
Sprinkle about 2 tablespoons of sugar over the top of the batter.
(If you are using frozen fruit, expect to bake an additional 15 minutes).
Serve the cobbler warm with vanilla ice cream.
Cindy Rahe
Store any leftover cobbler in the pan covered with plastic or in an airtight container in the refrigerator.
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
