I am so excited to post this recipe. It’s been almost 10 years since I began some military training in Texas. One weekend, my classmates and I journeyed out to the TX backroads and had an awesome camping trip. Along the way, we visited the best BBQ restaurant on the side of the road. On the walls were pictures of famous people who had frequented this quaint unassuming establishment.
You might think that I would remember the beef, but what I have never forgotten is the blackberry cobbler that I had for dessert. It was the most amazing cobbler I had ever eaten. I have tried many times to make a good cobbler, but it never tasted quite the same.
While I will never be able to duplicate that recipe, I finally decided it was time to make a cobbler that I really love. I wanted something that was not overpowering with sweetness and also one that was not swimming in butter. I don’t like the traditional biscuit like topping. I wanted something cake-like, but without having an entire cake on top of my fruit. I searched for about a week to find a recipe that would work for me.
I have mentioned before my love of cherries and with them being in season, I absolutely had to make a cherry cobbler. After failing on my recipe search, I decided it was time to buckle down and write my own recipe. After consulting the rules of baking, I came up with a recipe that fit the bill.
I made it once with cherries last week and it worked! I almost couldn’t believe it. I didn’t dare post it because I truly believed that my success in this recipe was a fluke. Well, my friends, you are in luck. I made it again yesterday with peaches and blueberries and it was just as delicious as my cherry cobbler.
This just goes to show that you could use any type of firm fruit with this recipe. This is perfect to bake and take for a larger crowd. I took it to an event at my husband’s squadron last night and it was gone by the time we left. It’s definitely post-worthy now!
- 5 cups cherries
- ⅓ cup sugar (I used organic cane sugar)
- 1 Tablespoon cornstarch
- For the topping:
- ¼ cup butter, softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fat free milk
- Preheat oven to 350 degrees F
- In a 9x13 baking dish, mix fruit with ⅓ cup sugar and cornstarch
- In a medium mixing bowl, cream butter and sugar together with a mixer
- Add egg and vanilla, mix until combined
- Make a well and mix flour, baking powder and salt
- Mix until just combined (the batter will be dry)
- Beat in ½ cup milk until smooth
- Pour over fruit mixture and spread out evenly
- Bake for 50-55 minutes or until a toothpick inserted comes out clean
If using other fruits such as peaches, peel the skins off before mixing with the sugar and cornstarch
The batter will be in a thin layer over the fruit, but will rise up perfectly