If you were around at the beginning of the year, you may remember my talking about all the cherries I had stashed in our freezer. We found them while cleaning out the chest freezer on New Year’s Eve (ya, we’re wild ones 😉). After stumbled upon them yet again, I decided enough was enough, and to finish them all off in one go.
My first thought was to make cherry pie. But on second thought, it seemed more like a hassle. And so we ended up with a cobbler. All the yummy cherry pie filling, with none of the rolling and waiting 😃
This filling is amazing! So many cherries and it’s sweetened entirely with pure maple syrup! The topping is a soft biscuit style dough with a hint of cinnamon to keep things interesting.
Now I know that a cobbler might not be the sexiest dessert at the party, but it sure is a crowd pleaser! Everyone loved it… Especially my Dad who was hovering and sniffing as I took it from the oven to cool, then snuck himself a sample when I wasn’t looking.
If you try this recipe, snap a picture and tag me @themisfitbaker on Instagram. I’d love to see! 😃
Recipe Type: dessert
Makes: 6 servings
- 5 cups Cherries, pitted*
- 3/4 cup Pure Maple Syrup
- 1/4 cup Cornstarch
- 3 tbsp Water
- 3 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1/4 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1 tbsp Lemon Juice
- 1 tbsp Pure Maple Syrup
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 3 tbsp Coconut Oil, firm**
Preheat oven to 425°F.
to make the filling:
In a large saucepan, stir together the maple syrup, cornstarch, water, and lemon juice. Stir in the cherries and bring the mixture to a boil. Reduce the heat to low, and cook for about 10 minutes until the filling thickens. Stir in the vanilla and almond extract.
Pour the filling into an ungreased 8-inch square casserole dish.
to make the topping:
Stir together the milk and lemon juice, and allow to curdle for 5 minutes. Stir in the maple syrup. Set aside.
Whisk the flour, baking powder, cinnamon, and salt in a bowl. Cut in the coconut oil with a pastry cutter (or a fork), forming pea-sized chunks. Pour in the milk mixture and stir until combined.
Scoop a tablespoon of the dough (I flatten mine to 1/4-inch thick so they bake more evenly), and place over cherry filling. Repeat with the rest of the dough, arranging so to cover the top.
Bake for 25 – 30 minutes, until golden and bubbly.
Best served warm (with ice cream).
*Use fresh or frozen (no need to thaw). I used frozen dark sweet cherries.
**Firm (but not rock hard), like cold butter.