Tuesday, May 17, 2011

Happy National Cherry Cobbler Day!! Dessert Tonight

We were baking away this afternoon in honor of National Cherry Cobbler Day.  While purchasing the ingredients, I wondered why a national holiday using cherries would fall in May when cherries are not in season until summer.  This doesn't make any sense, especially if you're trying to purchase fresh or even frozen cherries for that matter in the grocery store.  I went to two grocery stores and the best I could find was the cherry/mixed berry frozen mix at Trader Joe's.

At home, I found a recipe for Cherry-Blueberry Cobbler Supreme in Better Homes and Gardens New Baking Book.  I also had Trader Joe's frozen blueberries on hand so this worked out perfectly.

cherry-blueberry cobbler supreme

The batter starts out on the bottom and ends up on top of this unique cobbler.

2 cups fresh or frozen unsweetened pitted tart red cherries (or one bag frozen Trader Joe's Cherry/Berry mix)
1 cup fresh or frozen unsweetened blueberries
Cherry juice or water (about 2 cups)
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
3/4 cup milk
1/2-3/4 cup granulated sugar.  (I think a 1/2 cup is plenty.  It was pretty sweet with just a 1/2)
Powdered sugar (optional)
Ice Cream or light cream (optional)

Thaw fruit if frozen;  I set my fruit in a colander over a bowl to collect the excess juice/liquid then poured about a cup of water over the fruit to increase the liquid to the 2 cups necessary.  If you are using fresh fruit, measure 2 cups cherry juice or water.  Set aside.  Grease (spray with non-stick spray) a 3-quart oval baking dish, 9X13X2 inch baking pan or a square 9X9 Pampered Chef pan.  Set aside.

Beautiful Berries

My Pampered Chef Pan
In a medium bowl combine the dry ingredients.  (Flours, baking powder, and salt).  set aside.  In a large mixer like a Kitchen Aid beat butter and the 1 cup sugar until fluffy.  This can be a couple minutes.

The dry ingredients and butter.  I always use aluminum-free baking powder.  Whole wheat flour is fine.  I had pastry flour on hand and it worked fine.  If possible I buy organic.  I just feel better about it.

Dry ingredients all mixed up.

Butter and Sugar

Mixing until fluffy

It's fluffier

  Add dry ingredients alternately with milk.  Beat until smooth. 

Looking Smooth
Spread batter in the bottom of your prepared pan. 

So Nice!

Spread it out evenly
Top the batter with the berries

Spread the berries evenly over the batter

Berries are ready to be topped with 1/2 cup sugar
Pour the fruit juice over the berries covering the berries and batter.  Don't worry, this might not look okay, but it'll be fine after baking. 


2 cups seems like a lot of liquid when you're submerging your berries

still pouring


Batter and berries covered
Time for the oven.  Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool for about 45 minutes. 


Serve with ice cream if you'd like.  Enjoy!

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