Cherry Cobbler
For a cobbler with a lustrous sheen and a golden
finish, brush the topping with heavy cream and
sprinkle with granulated sugar just before
baking.
List of Ingredients
2 cups all-purpose flour
3 Tbs. sugar
3 tsp. baking powder
1 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut into small pieces
1 egg yolk
1/3 cup milk
2 jars (each 13.5 oz.) cherries in syrup
Whipped cream for serving
Recipe
Preheat an oven to 350°F.
In a large bowl, combine the flour, sugar, baking
powder and salt, and stir to mix. Add the 10 Tbs.
butter and, using a pastry blender or two knives,
cut the butter into the flour mixture until it
resembles pea-size crumbs. In a small bowl,
whisk together the egg yolk and milk until
blended and add to the flour mixture. Using a
fork, stir together to form large, moist clumps of
dough.
Turn the dough out onto a lightly floured surface
and press together with your hands until the
dough comes together. Roll out the dough to a
9-inch round about 1/2 inch thick. Using a 1
1/2-inch round cookie cutter, cut the dough into
rounds. Gather scraps and repeat with remaining
dough.
Put the cherries in a pie dish, 9 inches in
diameter and 2 inches deep. Arrange the dough
rounds evenly over the filling and bake until the
topping is browned and the filling is bubbling,
about 30 minutes. Transfer the pie dish to a wire
rack and cool slightly. Serve warm, topped with
whipped cream. Serves 8.
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