I have been in constant travel mode lately so I have been a bit absent from Whipped. Tonight, I am happy to report that I am writing from my sister’s kitchen table in Lake Red Rock, Iowa. There is almost no happier place for my palate to be. She effortlessly threw together a meal of bbq ribs, mashed potatoes, fresh green beans and a delicious tapioca jello salad. Although I was stuffed, I would NEVER turn down dessert at Mary’s house. She had gathered cherries from a nearby tree, hand-pitted them and produced this cherry cobbler. Although I am proud this woman is my sister because she is one of the most kind, silly, fun, loving women I know…. her amazing desserts are the cherry on top.
Use this recipe for any fresh fruit cobbler. Try peaches, triple berry or cherries.
Fresh Fruit Cobbler
4 cups fresh fresh fruit (cleaned, pitted, sliced or prepared as needed)
1/2 cup butter, softened
1 1/2 cup sugar (divided into 2 x 3/4 cup)
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla extract
1 tsp cornstarch
1 cup boiling water
Place fresh cherries, peaches, blueberries, or a mixture of fruit in lightly greased 12 x 8 x 2 baking dish. Cream butter and gradually add 3/4 cup sugar, beating well at medium speed. Combine dry ingredients. Add them to the creamed mixture and mix. Stir in milk and vanilla. Pour batter over fresh fruit. Combine remaining sugar, cornstarch and water. Pour over batter. Bake at 375 degrees for 45-50 minutes. Let cool at least 30 minutes before serving. Okay to make the day before eating and store in the refrigerator. Serve with ice cream.