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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1/2 cup packed light brown sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
Pinch nutmeg
Pinch salt
4 tbsp unsalted butter
6 cups stemmed, pitted fresh cherries
1 tbsp cherry brandy, or kirsch (a white brandy distilled from cherries)
Basic Sweet Pie Crust
2 tbsp heavy cream
1 tbsp granulated sugar for top of pie
One half-gallon vanilla ice cream for topping
1/2 cup of blueberries for top of cobbler and ice cream
Preheat the oven to 350. In a bowl, combine the brown sugar, flour, cinnamon, nutmeg, and salt. In a large saucepan, melt the butter over medium heat. Add the cherries and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the brandy. Let cool.
Divide the pie dough in two, one portion slightly larger then the other. Roll out the larger portion on a lightly floured surface to about 11 inches in diameter. Transfer to a deep 8-inch cast-iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang. Roll out the remaining dough into a large rectangle and cut into 1 inch thick strips.
Pour the fruit mixture into the bottom dough. Working one strip at a time, create a lattice top crust by laying the strips across the top in one direction, then turn and lay across in the other, interweaving the strips if desired. Roll up the overhanging bottom crust over the edges and pinch to seal. Crimp together around the pan. 5. Brush the top with the cream and lightly sprinkle with one tbsp of granulated sugar. Bake until the crust is golden and the juices are bubbly, about 40 minutes. Remove from the oven and transfer to a wire rack to cool completely before serving. Slice and serve with ice cream and blue berries on top. Serves 8
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LATTICE TOP CHERRY COBBLER
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1/2 cup packed light brown sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
Pinch nutmeg
Pinch salt
4 tbsp unsalted butter
6 cups stemmed, pitted fresh cherries
1 tbsp cherry brandy, or kirsch (a white brandy distilled from cherries)
Basic Sweet Pie Crust
2 tbsp heavy cream
1 tbsp granulated sugar for top of pie
One half-gallon vanilla ice cream for topping
1/2 cup of blueberries for top of cobbler and ice cream
Preheat the oven to 350. In a bowl, combine the brown sugar, flour, cinnamon, nutmeg, and salt. In a large saucepan, melt the butter over medium heat. Add the cherries and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the brandy. Let cool.
Divide the pie dough in two, one portion slightly larger then the other. Roll out the larger portion on a lightly floured surface to about 11 inches in diameter. Transfer to a deep 8-inch cast-iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang. Roll out the remaining dough into a large rectangle and cut into 1 inch thick strips.
Pour the fruit mixture into the bottom dough. Working one strip at a time, create a lattice top crust by laying the strips across the top in one direction, then turn and lay across in the other, interweaving the strips if desired. Roll up the overhanging bottom crust over the edges and pinch to seal. Crimp together around the pan. 5. Brush the top with the cream and lightly sprinkle with one tbsp of granulated sugar. Bake until the crust is golden and the juices are bubbly, about 40 minutes. Remove from the oven and transfer to a wire rack to cool completely before serving. Slice and serve with ice cream and blue berries on top. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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