I first made this using fresh Bing Cherries and we liked the recipe so much I made it again using fresh blueberries. Peach will be next! I prefer tart cherries so I want to make this again using tart cherries if I can find them next month. Cherry and blueberry are both wonderful. I adapted this from a recipe on a blog called “Busy at Home”. I cut back on the sugar but if you like it sweeter you can add more.
- 3 lbs pitted sweet cherries (or 3 pints of blueberries)
- juice of 1 lemon (1/4 cup)
- 1 cup sugar
- 3 T. cornstarch
- ¾ cup cold butter
- 2 cups flour
- ¾ cup sugar
- 2 t. baking powder
- 1 cup heavy cream
Stir together the cornstarch, 2 cups of sugar and lemon juice. Pour over the fruit and stir to be sure the fruit is evenly coated. Pour into an ungreased, 9×13 baking dish.
Mix up the cobbler topping by first combining the flour, sugar and baking powder.
Cut in the butter until it is incorporated and creates coarse crumbs.
Stir in the cream with a fork, stirring only until all the dry ingredients are moistened and a loose shaggy dough has formed.
Plop pieces of dough, evenly, over the fruit in the baking dish, until all the dough has been used.
Bake at 350 degrees for 45-50 minutes, or until topping is golden brown and the juices are bubbling around the edges of the biscuit topping.
Serve with vanilla ice cream for added yumminess!