Wednesday, July 10, 2013

Cherry Cobbler

You can never forget the name of this dish because of its uniqueness. Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Some cobbler recipes, especially in the South, resemble a thick-crusted, deep-dish pie with both top and bottom crust.

The scone-topped cobbler predominates and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry and peach. Savoury versions, such as lamb, beef or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.
(Source: Wikipedia)

Today's preparation is a yummy, juicy homespun cherry cobbler, where the base is of the soft cherry pie filling and the topping is a hard crusty biscuit. Enjoy this hot and bubbling cherry cobbler directly out from the oven.

Minimally adapted from Joy of baking

Serve:                  2
Preparation time:   45 minutes (including baking)


Cherry:                300 grams (fresh or canned, about 1 cup after pitted)
Lime juice:           1 teaspoon
Sugar:                  2 tablespoon
Cornstarch:          1/2 tablespoon

Biscuit dough  
All purpose flour:    1/2 cup
Sugar:                     2 tablespoon
Butter:                    2 tablespoon (cold, unsalted, cut into pieces) 
Baking powder:      1/2 teaspoon
Salt:                       1 pinch
Vanilla extract:       1/2 teaspoon
Cream or milk:       1/4 cup (cold)

1) Cook pitted cherry, lime juice and sugar with 1/4 cup of water together. Let it cook till soft. Add cornstarch mixed with some cold water to the cooking cherries. Cook for another 1 minute at low heat.
Set aside.
2) Preheat the oven at 180 degree celsius. 
3) Whisk together the flour, sugar, baking powder and salt in a large bowl. Cut the butter into small pieces and mix into the flour mixture using your fingertips lightly. The mixture should look like coarse crumbs.
4)  Add the cream to the flour mixture to make soft dough. Stir just until combined. Do not over mix. Knead dough gently on a lightly floured surface.
5) Roll the dough into a circle that is about 1/2 inch thick,cut the dough into rounds.
6) To assemble place the cherry filling at the bottom of the ramekin mould. Gently place the rounds biscuit on top of the fruit. Brush the tops of the biscuits with a little cream.
7) Bake for approximately 30-35 minutes or until the fruit is bubbly and the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean.
8) Remove from oven and place on a wire rack to cool slightly before serving.
9) You can relish it like this or serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.


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