Cherry Cobbler with Fresh Whipped Cream

July 16, 2013 | No Comments

 

Cherry Cobbler with Fresh Whipped Cream

I absolutely, without a doubt, love cherry season. We also know it as cobbler, clafouti,  tart, jam, jelly, and let’s not forget pie season. While we love all of the treats I have listed,  I think one of my family’s favorite ways to eat cherries is fresh off the tree. There is nothing quite like picking a perfect cherry, popping it in your mouth with the stem dangling out. Then biting into it and enjoying it’s burst of sweetness, working to contain the juice in your mouth as you smile. After pitting it with your tongue and teeth, spitting out the pit, and repeating.  Being a kid again every cherry season is sheer joy.

CSA Cherries

We have three cherry trees in our yard. One is a medium red cherry, one is two way cherry, rainier, and something else, and one is a pie cherry. This was a sad year for our cherry trees, and for us. There was not a lot of fruit on them. Here is I am told what happened. We enjoyed some early nice warm sunny weather, the cherry trees bloomed early, and then the rain poured down and washed away the pollen, and the blooms before the bees could work their magic. Oh, sorry, sad for the bees too. Sad also for our friends we joyfully shared our bounty with, in past years.

Fresh Pitted Cherries

Speaking of bounty, we enjoyed a bountiful cherry season at our Oakhill Organics farm. Through our full diet CSA, we get to participate in u-pick opportunities. A couple weeks ago we drove out to Oakhill Organics, and picked peas. We also had some time to pick some cherries. There we were, on a sunny, lazy afternoon, in a small orchard, among the American Guinea Hogs we also enjoy throughout the year. Picking with the Guinea Hogs allowed us to enjoy them on a completely different level. We discovered that they are not only tasty animals, but are also sweet, extremely loving, beautiful, funny, smart, and so darn cute. Please forgive me dear hogs if I have forgotten some of your glowing attributes. The hogs also have an intense love of cherries, and they were not shy about it either. These are experiences my family will remember, and talk about for years to come. Last week we took home the last of our CSA cherries. We were a little sad that it was the end of cherry season, but are super thankful for our full diet csa. We were able to u-pick and freeze enough, to enjoy a few cobblers, a couple pies and possibly some homemade ice cream throughout the rest of the year, keeping the memories fresh in our minds, hearts, and bellies.

Butter Layer Cobbler

I hope you like butter.

Batter Layer Cobbler

I hope you like batter.

Cherries Layer Cobbler

Who does not like cherries?

Cherry Cobbler in Pan

Put everything together and voila.

Fresh Cream

Fresh cream is runny

whisk it up and it thickens

no need for sugar

Fresh Whipped Cream

This is the first time I have made whipped cream. Ironically I have made butter many times, but not whipped cream. Although, I guess since I have made butter, I have technically made whipped cream. Maybe I should say this is the first time I have purposefully made whipped cream. I did not put any sweetener in my whipped cream, as the cobbler was sweet enough. You can however beat in some powdered sugar if you like a sweeter whipped cream. Super easy recipe. Fresh cream, bowl, wire whisk. Whisk cream for a few minutes vigorously until it thickens, and clings to whisk. Sprinkle sugar into cream and fold in gently with spatula. This lovely, thick, airy whipped cream was inspired by Casey and Katie Kulla, from our Oakhill Organics CSA. during our csa pick ups, they sometimes talk about how they whip cream with a whisk, and don’t add sugar to it. I thought I would give it a try. Dominic whips cream this way too, I just never have, until now.

Cherry Cobbler and Fresh Whip

I made this for a Fourth of July get together, with a chocolate cherry ice cream and a vanilla cherry ice cream. I was so happy to share this with my family, and our friends.  Hope you enjoy this recipe as much as we did.

Cherry Cobbler
Print
Recipe type: Dessert, Breakfast
Author: Jillian
Ingredients
  • 1/2 cup butter(1 stick)
  • 1 cup white whole wheat flour, or all purpose flour
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • Enough pitted cherries to fill the bottom of baking dish(2-3 cups)
  • 1/2 cup cane sugar(for tossing cherries in)
  • 1 Tbsp flour(for tossing cherries in)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Put stick of butter in a 9×13 inch baking dish, and place in the oven
  3. Remove as soon as butter has melted, about 5 minutes
  4. In a medium bowl, stir together flour, cane sugar, brown sugar, salt, and baking powder
  5. Add milk, and beat together until well blended
  6. Pour the batter into the pan over the butter
  7. Do not stir
  8. Place pitted cherries into medium bowl(fresh or frozen cherries)
  9. Add last two ingredients, sugar and flour and toss together
  10. With your hands, sprinkle cherry mixture evenly over the batter
  11. Do not stir
  12. Bake for 50 to 60 minutes in the preheated oven, or until golden brown, and toothpick clean
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