CHERRY COBBLER RECIPE

Cobbler. Cobbler is something like an easy pie, with delicious tender pastry and hot bubbly fruit, just perfect with a scoop of vanilla ice cream! I love cobbler because it is really easy to make and it is a pleasure to eat it. You don't have to make one big one like i did, instead use some ramekins to make individual ones. When making the dough you just gotta be careful not to overwork it and make sure you don't touch it a lot because you need the butter to be cold so you can get a nice tender pastry. I had a little fail with this one, because my cherries were to watery, the bottom of the pastry was soggy and not baked, so make sure you add enough cornstarch if your cherries are watery too.



FOR THE PASTRY:
  • 3 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1/2 cup sugar
  • 3/4 cup (1 1/2 sticks) very cold unsalted butter
  • 2 cups cold heavy cream, plus more for brushing 
FOR THE "FILLING":
  • 1/2 cup sugar
  • 3 pounds fresh cherries, pitted, or 2 1/4 pounds frozen cherries
  • 4 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract 

RECIPE:
Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.


In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm with ice cream, and enjoy!

2 comments:

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  2. Hi Marko,
    Thank you for your inspirational blog.

    Would you be able to assist me with a recipe on how to make šuplje krafne?

    Regards,
    Benjamin - Benjaminfmf@Hotmail.com

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