Am I the only one in this world who really hates artificial cherry flavoring? Sometimes I feel like I am. I was always the kid that wanted the yellow and green Starbursts and wanted nothing to do with those nasty red varieties. I truly think cough syrup may have ruined this one for me. After I tasted that disgusting cherry flavored syrup (which nearly makes gag just thinking about it), I don’t think I’ll ever be able to have anything cherry flavored again. That is, unless, it’s with real cherries. Those I can deal with (and by deal with I mean love). The flavor of a real cherry is so much better than the fake thing, it’s ridiculous. It’s as if all of the artificial cherry flavor manufacturers got together over lunch and said, “Which flavor can we ruin for kids everywhere?” “Cherry?” “Sounds good. Let’s put it into cough medicine so they really get the point that we never want them to like cherry again.” Well, you succeeded manufacturers, I hate the cherry flavor of every candy ever made. Luckily, maraschino cherry manufacturer’s didn’t get the memo from that meeting.
Rant over. A few weeks back I was in Atlanta visiting Ben. We were at the grocery store picking up some food for my visit and Ben came across a sale on cherries. They were in a box with a “Great Deal!” sign. Ben picked added them to the cart and we didn’t think about it again. After we checked out, the accountant in me decided to look at the receipt to calculate our savings. That’s when I noticed that the cherries cost us over $9. You call that a sale grocery store? Well, we weren’t going to bring them back so I promised Ben that we would eat every last one of those cherries. After a few days, I was beyond sick of just eating straight up cherries so we decided on baking a cherry cobbler. Want to know the annoying thing about baking with cherries? A cherry pitter is not something one tends to have on hand. So we went about googling how to pit cherries without a cherry pitter and came up with the paper clip method. This method consists of making some kind of hook with the paper clip and then you have to cut around the pit and pull out the pit with the hook. Well, lo and behold, I am awful at doing this. I have zero patience and was basically destroying cherries left and right. So I let Ben do the cherry pitting. He was much better at it than I was and it allowed me to get everything else ready for the cobbler, so it all worked out. Even with all of the pitting frenzy, was this cherry cobbler worth it? You bet it was. No artificial cherry flavor here! I highly recommend serving this cobbler a la mode. Suuuuper yummy.
Gluten Free Cherry Cobbler
For the Filling:
- 4 cups cherries (washed and pitted)
- 1/4 cup sugar
- 2 tbsp lemon juice
- 1/4 tsp salt
For the Biscuit Topping:
- 2 cups gluten free flour blend
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp baking powder
- 1/2 cup butter (melted and cooled)
- 1/2 cup milk
- Preheat the oven to 400F.
- Place the pitted cherries in a large bowl, with the sugar, lemon juice and salt. Mix together and set aside.
- To make the dough, in a large bowl, mix together the flour, sugar, salt, cinnamon and baking powder.
- Then, add in the melted butter and milk and stir until the dough is thoroughly mixed and crumbly.
- Grease a 9 inch round cake pan with butter. Pour in the cherry mixture.
- Then spoon dollops of the dough mixture on top of the cherries.
- Bake for 30-35 minutes or until the top of the cobbler is golden brown and the cherry filling is warmed through. Serve with ice cream.
Source: Recipe adapted from Jo Cooks