There is nothing that says I love you more than a delicious old fashioned cherry cobbler. There is something about that quintessential combination that just feels and tastes like a warm hug.I have streamlined it a bit by using tinned cherry pie filling. I don't have a problem with that. I love cherry pie filling and if you use a really good quality one, it can't be equaled in my opinion.
I used E. D. Smith Cherry Pie filling. In my opinion it is the best. You have a large proportion of cherries to sauce. Not like some of the cheaper versions that are mostly sauce with very few cherries.I also love the color of it. You could of course make your own pie filling from scratch. I do have a recipe for how to do just that here. Some days you just feel lazy however, or are lacking in time, and there is nothing wrong with that.
With most of us still being in lockdown and not able to take our father's (Or husbands) out for meals this Father's day, making a small sized dessert for two just makes sense, and this dessert is perfectly sized for two.You can of course double it to serve four. Easy peasy.
You might be concerned that you will waste the other half tin of pie filling. I don't think that will be a problem. You can keep unused cherry pie filling in an airtight container for about two weeks, which is ample enough time to get it used up.You can also freeze it in an airtight container for even longer storage.
Bear in mind that cherry pie filling makes an excellent topping for cheese cake and all sorts. I do have a recipe for a small batch cheese cake here. I can tell you up front, it is excellent.
Just swirl the leftover pie filling through it instead of cherry jam. Once again, easy peasy.
This really is a very simple recipe, which enables you to get on with doing other things. Its as simple as popping your filling into an oven-proof skillet and topping it with an easy buttermilk biscuit topping.The topping is very easy to make. Just whisk together some dry ingredients . . . flour, sugar, salt, baking powder and soda.
Once you have done that you stir together cold buttermilk and some melted butter. The cool temperature of the buttermilk causes the melted butter to seize up, forming little globs of fat throughout the milk.This is exactly what you want.
The buttermilk gives the biscuit topping in this dessert a really lovely light and tender texture. You might think that stirring the melted butter into it cold wouldn't work well, but it is exactly what you want.When it breaks down like that and you stir it into the flour mixture, it ensures that the butter is well distributed, almost as if you had cut it in with a pastry blender. Again, such a simple thing, but great results.
The batter gets dropped over the cherry filling by the tablespoon. Make sure you leave plenty of space between each drop of batter.As it cooks it will expand and almost join together. Its nice to have little spots that the cherry filling can bubble up through. Yummy!!
I have not done so myself, but I am pretty certain that you could do this with just about any kind of fruit pie filling to make a cobbler dessert.Apple would be lovely as would blueberry. Even rhubarb if you can get it. Now my tastebuds are tingling in overtime and I am wishing I had bought that can of rhubarb pie filling I saw the other day!
This is the perfect dessert for busy days. Its so quick and easy to put together and cooks very quickly as well. Its also very family friendly.
Well, small family friendly anyways. I can't think of any man that would turn his nose up at this simple and yet incredibly delicious dessert!
When I was making this dessert the Billy Boy song kept going through my head. It was a song we learned when I was in Kindergarten. It went like this:"Can she bake a cherry pie, Billy Boy, Billy Boy. Can she bake a cherry pie, charming Billy.
She can bake a cherry pie, quicker than you can blink an eye, but she's too young and cannot leave her mother."
I would go so far as to say that everyone can easily bake this charming, quaint little dessert. It is every bit as delicious as a cherry pie, maybe even more so. Especially if you serve it warm with scoop of cold vanilla ice cream on top. Yummilicious!
(Dad stopped by for a grilled cheese the other day.)Happy Father's day to all you Dad's out there! We are getting together with my dad at my sister's. She is making him swiss steak and mashed potatoes and I am bringing a Lemon Meringue Pie, which is his favorite.
He is going to be spoiled for sure! But then again, why not! We are just so blessed to still have him around to spoil!
Skillet Cherry Cobbler
Yield: 2Author: Marie RaynerPrep time: 10 MinCook time: 25 MinTotal time: 35 MinThis is a delicious cobbler, cooked in a small iron skillet and perfectly sized for two.Ingredients
For the topping:- 1/2 cup (70g) plain all purpose flour
- 3 TBS granulated sugar
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 cup (60ml) cold buttermilk
- 2 TBS butter, melted and cooled
- 1/2 tin of really good quality cherry pie filling (I used E.D. Smith)
- Vanilla ice cream to serve
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready an 8 inch cast iron or other oven-proof skillet. Place the cherry filling into the skillet and set aside while you make the topping.
- Whisk the flour, sugar, baking powder, soda and salt together in a bowl. Whisk together the buttermilk and melted butter. (The butter should form little globules of fat.) Stir the buttermilk mixture and the butter mixture together just to combine.
- Drop by the TBS over the top of the cherries in the skillet, leaving about 1/2 inch between each.
- Bake in the preheated oven for 20 to 25 minutes, until the biscuit topping is golden brown and risen, and the cherry filling is bubbling.
- Serve warm with some vanilla ice cream.
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