Rock-n-Roll Cherry Cobbler

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By Becky Prescott

Don’t get me wrong, I’m the type of girl that enjoys spending time in the kitchen, but I also enjoy NOT spending time in the kitchen and getting out for some nightlife! Give me a good drink, some loud music and I’m in my element. This, my only apron, is the cutest, cream-colored number with two matching pockets on the front with big red bows and covered in cherries. Very pin-up, very me. It not only matches my fiery red hair, but inspired me to make a cherry cobbler…my style…with an untraditional, rock-n-roll twist. I put on my favorite jeans along with a solid black rock t-shirt, slipped on my Chuck Taylor’s, cranked up the music, tied on my cherry apron and hit the kitchen!  My Rock-n-Roll Cherry Cobbler is a delicious classic dessert that would make your Mom proud, but with just enough added edge to satisfy the rebel within you!

Rock-n-Roll Cherry Cobbler
Serves 6

Ingredients
2 ½ cups fresh sweet cherries, pitted
1/8 cup bourbon
1 tablespoon cornstarch
1 ¼ cups whole wheat pastry flour
2 teaspoons baking powder
1/3 cup fine-grain natural cane sugar
¼ teaspoon salt
1 egg
½ cup buttermilk
3 tablespoons butter, melted and slightly cooled
Ben and Jerry’s Cherry Garcia Ice Cream (optional for a little extra rock and roll)


Preheat oven to 425º F with a baking rack in the top of the oven.  Butter a 9-10-inch round pie pan.

In a small bowl gently toss the cherries with the cornstarch, sugar, and bourbon.  Set aside.

To make the cobbler topping, combine the flour, baking powder, and sugar, and salt in a large bowl.  In another separate, smaller bowl, whisk together the egg and the buttermilk, whisk in the butter.  Fold the buttermilk mixture into the flour mixture until it’s barely combined.

Pour the cherry mixture into the prepared pan.  Drop teaspoons of cobbler topping all over the top of the cherry mixture.  Push the batter around and out to the edges with your fingers if you need to. 

Bake for 15-20 minutes or until the top is golden and cooked through.  Serve warm or room temperature with a small scoop of Cherry Garcia ice cream. 

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That fiery redhead can really cook up a storm.  I’ve had the privilege of dining on her scrumptious cuisine!!

By Aunt Pat on January 25, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm