Recipe by Amy Bates Levenghyl Kennels
About 1kilo of stoned cherries
2 tbsp caster sugar -depending on how sweet they are they may need a little more
225g Plain fFour
3 teaspoons Baking Powder
110g ice cold butter cut into pieces
50g caster sugar
170ml Buttermilk or regular full fat milk
Put the cherries into a deep oven proof dish and sprinkle over the sugar. Set a side and make the cobbler topping.
Put the butter, flour , sugar and baking powder into the bowl of a food processor and puls until it looks like fine breadcrumbs. Pour in the buttermilk a little at a time until the mix becomes a sticky dough – you may not need all of the liquid or you may need a little more but go slowly. Whne the dough is ready “blob” on top of the cherries. Bake the Cherry Cobbler in a pre heated oven 180 c for 25-35 minutes or until the cherries are bubbling and the topping is cooked.
Serve with Custard or cream or ice cream or all three!
Copyright Amy Bates @2020 to be reproduced for the Wildrose Journal.