When the sun is shining, and the days are long, simple recipes are the best recipes. Make this cherry cobbler with little fuss and top it while still warm with vanilla ice cream and savor these sweet summer nights.
Cherry Cobbler
Makes one 7-by-10-inch crumble
Serves 4 to 6
Prep time 10 minutes
Cook time 90 minutes
Filling
4 to 5 cups fresh or frozen pitted, tart cherries
21/2 cups sugar
Juice and zest of one lemon
Pinch of salt
1 tablespoon cornstarch
Crumble
11/2 cups soft butter
1/2 cup sugar
Pinch of salt
11/2 cups flour
1/2 cup cold cream
Preheat oven to 350 degrees. Bring cherries, sugar, lemon juice, zest, and salt to a simmer over medium heat. Remove 1/4 cup of the hot syrup and place into a mug or glass measuring cup with a handle. Whisk cornstarch into syrup to make a slurry. Pour slurry into cherries and cook 3 to 4 minutes or until fruit syrup begins to thicken. Pour hot fruit into your baking dish.
To prepare the crust, mix butter, sugar, salt, and flour in the bowl of your stand mixer until it begins to come together. Slowly add cream and stop mixer once ingredients just barely come together but still yield nice, big crumbles. Place crumbles over cherries and bake 40-60 minutes or until crumble is bubbling and crust is golden and lightly browned. Serve over vanilla ice cream (optional).
