The fresh cherries this year have been wonderful. So big and juicy. And with cherry season there have been lots of new recipes using fresh cherries. This is just the first of a couple of recipes I have tried this season.
The extra sugar on top could probably be left off next time.
Very simple recipe. Pitting the cherries takes the most time. If you are going to use a lot of fresh cherries you might want to get a cherry pitter. I have had mine for a couple of years and it works great.
Butter a 12 inch cast iron skillet
Melt 4 Tablespoons butter
Add 1 cup sugar to the butter.
Add 1 cup milk
1 cup self rising flour. Make note of the self rising flour instead of plain.
Mix well.
Pour in the buttered skillet.
Place the pitted cherries around in the skillet.
Sprinkle the top with 1/4 cup sugar. I think next time I might toss the cherries in the 1/4 cup sugar instead of sprinkling it on top.
It is ready for the preheated 350 oven. Bake for 50 minutes.
After 5o minutes, remove from the oven and sprinkle 2 teaspoons sugar on top.
Place back in the oven for 10 minutes. I don't think the sugar did anything on top. I thought it might be a little crusty but it didn't.
After the extra 10 minutes. Now it is ready to eat.
Serve with ice cream while it is still warm.
Pioneer Woman Fresh Cherry Cobbler Recipe
4 Tablespoons melted butter
extra butter to butter the skillet
1 cup sugar
1/4 cup sugar for either the top or to toss the cherries in
1 cup self rising flour
1 cup milk
2 cups pitted cherries
Bake for 50-60 minutes at 350.
this is a very good recipe ree wothersppon l would like to have one of your books you are my fauvirote fron foodnet work
ReplyDelete