Cherry Cobbler
- FILLING
- 4 cups frozen dark sweet cherries (can use 1 cup more)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 pinch salt
- TOPPING
- 1 1/2 cups flour
- 2 tablespoons sugar (can use 1 tablespoon)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small pieces (no substitutes)
- 2/3 cup buttermilk
Set oven to 400 degrees (oven rack to second-lowest position).
Butter a 9-inch glass baking dish.
To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes).
Spoon the filling into prepared baking dish.
To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
Stir in buttermilk with a fork JUST until combined (do not overmix!).
Drop the dough in mounds over the filling, leaving space between the mounds.
Lightly sprinkle sugar over the dough.
Bake for about 25-30 minutes, or until the topping is golden brown and the fruit is bubbling.
Cool slightly and serve warm.