From Farm to Table: Cherry Cobbler
I’ve never met a roadside fruit stand I didn’t like. You can find them dotted along state routes all across Middle Tennessee. Fresh fruit right from the farm – how could I ever pass that up? With fruit’s seasons leaving as fast as they arrive, I always make sure to stop by whenever I see homemade signs and hopes of fresh fruit.
I have particularly fond memories of cherries. Between picking them straight from Mama and Daddy’s trees in Pulaski and snacking on long car rides to my husband, Atlon’s, family’s summer home in Michigan, cherries have always been a summer staple of mine.
Cherries are wonderful to cook with, the tricky part is not eating all of them in the car. It’s the snacking that always gets in the way of my plans for cherry cobbler. However, on those occasions when I manage to get the cherries past my car and into my house, I love to turn those fresh cherries into a tasty summer-time dessert.
If you don’t have cherries, you can use peaches or any other fruit you can find at a roadside stand. No matter what you choose, you’ll have an easy and delicious fruit cobbler in no time.
5 cups of cherries, washed and pitted
1/2 cup unsalted butter (1 stick)
2 cups sugar, divided
1 cup self-rising flour, sifted
1 cup whole milk
1 teaspoon vanilla extract
Preheat the oven to 375 degrees.
Melt butter in a 9 x 13 baking dish.
Combine the flour and 1 cup sugar. Add milk and vanilla extract, stirring just until dry ingredients are moistened.
Pour batter over butter. Do not stir.
In a medium saucepan bring the remaining 1 cup of sugar and peach slices to a boil over high heat, stirring constantly until sugar is dissolved. Pour the resulting mixture over the batter. Do not stir.
Bake for 40 to 45 minutes until golden brown. The crust will rise over the fruit as it bakes.
Serve warm with ice cream or whipped cream (homemade is always best)!
When fresh fruits are not in season, substitute with 15 ounces
When substituting with canned fruit, you will not need the second cup of sugar.
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