My ‘Super Easy Peach Cobbler’ can be made with a variety of Fruit. Today I used Fresh Cherries (Dark Coloured Cherries) that are in season. By the way, it is January now, which is the middle of summer in Melbourne where I live. You can use Canned Cherries, but you need to alter the amount of Sugar accordingly.
Makes
4 Servings
Ingredients
500g Fresh Cherries
1/4 cup Caster Sugar
1 pinch Salt
1 tablespoon Corn Starch
1 tablespoon Lemon Juice
Thickened Cream & Ice Cream to serve
Batter
60g Butter *melted
1/2 cup Self-Raising Flour
1/4 cup Caster Sugar
1/2 cup Milk
Method
Wash Cherries, cut them in half, twist to separate, and remove the stones. *Note: If you used Canned Cherries, drain very well. You would need at least 400g pitted Cherries.Preheat oven to 180°C.Combine Cherries, Caster Sugar, Salt, Corn Starch and Lemon Juice in a heat-proof bowl, and heat in the microwave for 2 minutes, mix well, then heat for 1 more minute. You don’t need to cook them. Just heat them up. *Note: Naturally you can heat them in a saucepan, with a little bit of Water if required, over medium heat, stirring constantly. Place chopped Butter in the baking dish and microwave to melt, OR spread melted Butter in the dish. Combine all other Batter ingredients and pour it over the melted Butter evenly.
Spoon the Cherry mixture over the Batter evenly and bake for 30 minutes or until nicely browned.
Serve Cherry Cobbler warm with Thickened Cream OR/AND Ice Cream. Today I served with slightly whipped Thickened Cream.
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