My obsession with all things cherries continues. Last week I stopped at the Union Square Farmer’s Market. It wasn’t on my way and technically I didn’t have the time, but it was a gorgeous summer day and that market is the coolest thing ever, so I found that I just didn’t care.
And you know what I stumbled upon when I got there? That’s right – sour cherries!! Woohoo! Sour cherries, those elusive little tart beauties with their painfully short growing season, that I have been diligently searching for in my grocery store since the last weekend in May. I finally found them.
So I brought them home and made this cobbler with them. It was so utterly amazing and delicious. I *might* have had some for breakfast the next day.
Sour cherries are very tart, as their name suggests. While I can sit and pop sweet or Rainier cherries into my mouth like candy, sour cherries not so much. But they are wonderful and highly prized for baking. The tartness mellows in the oven and produces the most wonderful cherry flavor. They get a little soft but still plump and oh so juicy. So delicious…
Source: adapted, quite a bit, from In My Kitchen by Ted Allen
4 cups sour cherries, pitted
3 tbs sugar
1 3/4 tbs cornstarch
3/4 cup flour
1/2 cup plus 2 tbs sugar
1/4 cup plus 2 tbs old-fashioned rolled oats
1 1/2 tsp baking powder
1/4 tsp salt
1 whole egg
1 egg yolk
1 tbs whole milk
3 tbs sliced almonds, toasted
5 tbs unsalted butter, melted
3/4 tbs sugar
Preheat oven to 400 F. Grease an 8×8″ glass baking dish. Set aside.
In a large bowl, toss the cherries with the sugar and cornstarch. Set aside at room temperature while you make the cobbler topping.
Make the cobbler topping. In a medium bowl, combine the flour, sugar, oats, baking powder, and salt. In a small bowl, beat together the egg, egg yolk and milk. Add to the flour mixture. Stir together gently with a rubber spatula, then use your hands to bring the mixture together. You want to knead it together like you would biscuit or scone dough, and it’s ready when there is no more loose flour bits at the bottom and it clumps together in your fingers like wet sand.
Pour the cherries into your prepared baking pan. Drop the cobbler topping over the cherries in clumps. Sprinkle the toasted almonds over the batter, then pour the melted butter over the topping. Lastly, sprinkle the topping with the 3/4 tbs of sugar.
Bake until the juice is bubbling and the batter is golden brown, 15 to 20 minutes. Allow to cool slightly on a wire rack; serve warm or at room temperature, with some sweetened whipped cream or a scoop of vanilla ice cream on top if desired.