This recipe is an adaptation of a Momma Connie recipe. It is incredibly simple but I promise, it is one of, if not THE, best cobblers you will ever eat. My Mom usually makes it with peaches but cherries have been in season here recently so that is what I made. You can make it with any fruit that you have on hand.
Cherry Cobbler for 2
*Ok.. really, this should be more than 2 servings. John and I are pigs and we love cobbler. But I doubt that you can get more than 2 servings either..
In a small mixing bowl add
- 1/2 cup Self Rising Flour
- 1/2 cup sugar
- blend these two before adding
- 1/2 cup Milk
- 1 Teaspoon Vanilla
Mix well, no lumps.
Next, Make a Simple Syrup with 1/2 cup sugar and 1/2 cup water. To do this- add the water and sugar to a small saucepan. Cook over medium heat until dissolved. Once it is dissolved, remove from heat and add about 1 1/2 cups -pitted- (very important!) fresh cherries and a few zips* of lemon zest. Let this mixture sit for a few minutes while you....
Melt 1/4 to 1/3 cup of butter in a small baking dish. (Mine is 7x5 inches)
Preheat oven to about 350 F.
Ok, in your baking dish with butter, add the flour-sugar-milk mixture. Next spoon in your fruit. If you have extra syrup, don't feel like you have to add it. It's ok to have extra.
Bake for about 25-30 minutes or until top is a golden brown.
Serve with homemade whipped cream or ice cream if you prefer.
* A "zip" of lemon zest is what I call one piece of zest as it comes off with a zester. A few of these will usually equal about 1/4 of a teaspoon. Sorry, I make up my own words.