~ A Very Berry Sour Cherry and/or Blueberry Cobbler ~

While I adore a traditional cherry or blueberry pie -- who doesn't -- sometimes, especially July thru September, the months when there is so much (too much) growing in the garden, I need to speed things up in order to make use of all the fresh fruits and vegetables in a timely, manner.  When it comes to "short shelf life" fruits like sour cherries and blueberries, this cobbler is my solution.  All I need is four cups of one or the other or a combination of both, along with 15 minutes of hands-on time and:  dessert is in the oven.  There's more.  In the Winter months, I can make this cobbler using frozen cherries or blueberries without any compromise in flavor or texture.

4 cups sour cherries or blueberries, or a combination of both +

5-6 pantry staples, &, in 15 minutes: dessert is in the oven.

4  cups pitted sour cherries or blueberries  (Note:  If you are using frozen berries, thaw them for about 45-60 minutes and use them partially-frozen, not completely thawed.)

4  ounces salted butter (1 stick)

1  cup pancake mix

1  cup sugar

1/2  teaspoon ground cinnamon

1  cup milk

2  teaspoons pure cherry extract (for cherry cobbler), or pure blueberry extract (for blueberry cobbler, or, 1 teaspoon each (for cherry-berry cobbler)

Sugar 'n Cinnamon

~ Step 1.  If the cherries and/or blueberries are frozen, thaw them as directed above.  Place butter in an 8" x 8" x 2" baking dish a melt the butter in the microwave.  Tilt the dish to evenly coat the entire bottom with the melted butter.  Set aside.

~ Step 2.  In a large bowl, stir together pancake mix, sugar and cinnamon.  In a 1-cup measuring container, stir together the milk and the extract(s).  Add milk mixture to pancake mixture.  Whisk until a thin, smooth batter forms.

~Step 3.  Pour all of the batter into the baking dish, right on top of the butter.  Do not stir the batter into the butter.  Using a slotted spoon, spoon/distribute the cherries and/or blueberries evenly over the batter.  Sprinkle the top of the fruit with Sugar 'n Cinnamon.  Bake on center rack of preheated 350° oven 40-45 minutes.  Note:  If fruit was frozen and partially-thawed, baking time will be slightly longer, 55-60 minutes.  Remove from oven and place on a rack to cool.

Note:  While the cobbler is baking, the cherries and blueberries (or any fruit) will sink to the bottom of the baking dish.  At the same time, the batter is going to bubble and bake up to the surface in random spots across the surface.  The cobbler will be golden brown and will spring back slightly when touched in the center.  Cool 1 hour or longer (3-6 hours) prior to serving.

Cobbler going into 350º oven to bake (40-45 minutes for freshly-picked fruit or 55-60 minutes for frozen, partially-thawed fruit):

Cobbler out of oven & cooling 1-6 hours prior to serving.

Serve slightly-warm or at room temperature:

With whipped cream or ice cream, your choice:

A  Very Berry Sour Cherry and/or Blueberry Cobbler:  Recipe yields 1,  8" x 8" x 2" cobbler/8-12 servings.

Special Equipment List:  4-cup measuring container; 1-cup measuring container; whisk; large rubber spatula; 8" x 8" x 2" baking dish

Cook's Note:  Here in my Happy Valley backyard, sour pie-cherry season ended about three weeks ago, blueberries are ripe for the picking, and peaches, both cling stone and free stone, are beginning to ripen on our trees.  While I don't freeze peaches (they don't freeze as well as cherries and blueberries -- peaches get watery and mushy), I water-bath can them in glass mason jars. My recipe for  ~ Alice's Super-Simple Georgia Peach-Pie Cobbler ~, is a great use for them (freshly-picked or canned (even store-bought canned) -- it's divine.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)

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