Amy’s Cherry Cobbler – the Levenghyl Way!

 

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

Cobbler Topping:

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.

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