Classic Cherry Cobbler…just in time for summer holidays

Cherry Cobbler.
So perfect for those summery holidays.
Sweet or sour or other rendtion.
Cobbler…what’s in a name? Often also called crisps, tarts, pandowdy, or slumps.
Regional.  Historical.  Colonists often considered it breakfast fare, nor was it considered dessert until the late 19th century. Learn more about the history of cobblers.
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Sweet Cherry Cobbler
for filling:
3 cups frozen dark sweet cherries (14 oz )
1/4 cup sugar
2 teaspoons cornstarch
Scant 1/4 teaspoon cinnamon
for topping:
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoons cold unsalted butter, cut into small bits
1/3 cup well-shaken low-fat buttermilk
Put oven rack in middle position and preheat oven to 425°F.
Make filling:
Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).
Make topping and bake cobbler:
Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.
Sour Cherry Cobbler
4 cups sour cherries, picked over, rinsed, and drained well
2 tablespoons cornstarch
2/3 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
vanilla ice cream as an accompaniment
Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a
boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
Combing two great favorites.  Or make wedges and drizzle cherry topping.
Polenta Cherry Cobbler
6 cups pitted sour cherries
3/4 cup buttermilk
3 tablespoons polenta or cornmeal
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup plus 6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon grated orange zest
3 tablespoons unsalted butter, cut into 1/2-inch dice
1/4 teaspoon ground star anise (optional)
1 1/2 tablespoons crystallized sugar or crushed sugar cubes
In a medium bowl, whisk the buttermilk with the polenta and vanilla and set aside for 30 minutes. Preheat the oven to 400°. In a large bowl, combine the flour, 6 tablespoons of the granulated sugar, the baking powder and the salt. Cut or rub in the butter until the mixture resembles coarse meal. Slowly stir in the buttermilk mixture to form a loose wet dough; do not overmix.  In a shallow 1 1/2- to 2-quart baking dish, toss the cherries with the orange zest, star anise and the remaining 1 cup of granulated sugar. Drop spoonfuls of the topping over the cherries and sprinkle with the crystallized sugar. Set the dish on a baking sheet and bake for about 45 minutes, or until the topping is golden.
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