So, I was listening to the radio last week, getting stuff ready for July 4, and the guy who gave the recipe for that oh! so good No-Egg Mayonnaise started talking about his favorite dessert – cherry cobbler.
It got me to thinking about those almost 2 pounds of cherries I had in the fridge, and how much I do love me a cherry just about anything, so I came home, looked up some ideas, and started pitting cherries. I just should’ve paid more attention when the guy said he liked really sweet desserts.
INGREDIENTS
•4 cups cherries, pitted – about 2 lb
•4 tbsp fresh orange juice
•2 tbsp cornstarch
•1 cup sugar
•1/4 tsp ground cinnamon
•Pinch of salt
•1/4 teaspoon Disaronno (or almond flavor)
•1 tablespoon grated orange zest
This makes for One. Fine. Pie Filling. I cut down the amount of sugar found in other recipes so it wouldn’t be overly sweet, and think I would’ve been OK, if it hadn’t be for his suggested topping: Sugar Cookie Dough.
To make the filling; mix the orange juice with the corn starch, cinnamon, and salt and fold into the cherries.
Let rest for 15 minutes, then stir in the orange zest and the Disaronno.
That’s all there is to it! Well, for cobbler. If you want to use this for a pie, I would mebbe pop it into a sauce pan and cook it until bubbling and thickened a bit so it wouldn’t soak into the bottom crust too much before it bakes.
For the cobbler, simply turn out the cherry mixture and prepare your topping; any worries about a runny filling will be nicely taken care of in the oven.
Now, about that topping:
I followed the radio guy’s suggestion and made a batch of sugar cookie dough to use as the topping – I added orange zest and a good bit of nice vanilla into the dough while making it.
Once the dough was made (I didn’t bother chilling it), I used a 2 tablespoon scoop to carve out little balls of dough, then flattened them and arranged them over the top of the cherry mixture.
BTW – there was dough left over, so I switched to a 1 tablespoon scoop and ended up with 18 very nice Faux Madeleines as a bonus.
Pop your cookie-topped cobbler into a hot 375º oven for 20 to 30 minutes, until the filling is thickened and bubbling, and the topping is nicely browned.
Lovely.
But.
Too, darned sweet!
Next time, and, sweet or no, there will be a next time, I will use the biscuit topping from this cobbler recipe.
Still, too sweet or not, Rich thought it far superior to the slice of peach pie he brought home from a highly regarded semi-local restaurant.
Just a little sweet…