Rock-n-Roll Cherry Cobbler Recipe by Paula Deen

Easy Level
30 MIN 15 Prep + 15 Cook
Servings
Easy Level
30 MIN 15 Prep + 15 Cook

Rock-n-Roll Cherry Cobbler Recipe by Paula Deen

Easy Level
30 MIN 15 Prep + 15 Cook
Rock-n-Roll Cherry Cobbler

Ingredients

  • 2 1/2 cups fresh sweet cherries, pitted
  • 1/8 cup bourbon
  • 1 tablespoon cornstarch
  • 1 1/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/3 cup fine-grain natural cane sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup buttermilk
  • 3 tablespoons butter, melted and slightly cooled
  • ice cream, optional

Preparation

Preheat oven to 425° 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 ice cream.

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