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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Reader Comments:

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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Paula Deen
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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm