Sweet cherry cobbler

The hardest part about making this week’s recipe is getting the cherries home. One of my co-workers was delighted to get dark sweet cherries in her “Best of the Market” bag. However, her colleagues discovered them and they were all eaten out of hand. As she couldn’t really make a cobbler using the rainbow chard, she will have to make a special trip to this week’s farmers’ market for cherries. I don’t share many desserts on this site, but this one is reasonably low in calories at about 240 and low in fat. The detailed analysis comes out, usually within a week, if you can wait that long. It’s good to celebrate life with an occasional dessert.

Servings: 4

Ingredients

  • For the filling
  • About 3 cups of sweet cherries, pitted ( I used a really cool cherry pitter that worked so much better than the bobby pin my parents used to give me to use)
  • 2 Tablespoons water
  • ¼ cup sugar
  • 2 teaspoons corn starch
  • ¼ teaspoon cinnamon
  • For the topping
  • ¾ cup all purpose flour (I used white whole wheat flour)
  • 1 tablespoon sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 ½ Tablespoon cold, unsalted butter, cut into small pieces
  • 1/3 cup low-fat buttermilk

Directions

Preheat the oven to 425 degrees. Cook the cherries, water, sugar, cornstarch, cinnamon and a pinch of salt in a saucepan until the sugar dissolves, just a few minutes. If you use frozen cherries, omit the water. Pour the filling into a 9 inch pie plate. Whisk the flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a bowl. Blend in the butter bits with your fingers until the little chunks are well dispersed. Stir in the buttermilk with a fork just until blended in. Drop the crumbly dough in four mounds over the filling and sprinkle the remaining topping around. Dust the dough with remaining sugar. Bake about 25 minutes until the topping is golden brown and the cherry filling is bubbling, but I suggest checking at about 20 minutes. Serve this warm.

Nutrition Information (per serving)

  • Calories: 258
  • Fat: 5 gm
  • Saturated fat: 3 gm
  • Trans fat: 0 gm
  • Cholesterol: 12 mg
  • Carbohydrate: 51 gm
  • Fiber: 2 gm
  • Sugar: 28 g
  • Sodium: 202 mg
  • Protein: 4 gm

Contributor

Preston Maring, MD

Tags