There are few things in life that define comfort food better than warm cherry cobbler. Why it’s called cobbler is a bit of a mystery – perhaps it was created by a shoemaker way back when but if it was, the story didn’t survive. The most popular theory is that it was named for a wooden bowl called a “cobeler” that was a popular cooking tool 0f ye olden days. [photo via flickr]
What we do know is that cobbler–as we know it today–was borne out of the necessity of consolidating available resources during pioneer days. Back in the 19th century, as the settlers populated the American West, the basic ingredients used in meals were in short supply. The cobbler evolved out of the traditional pie using less flour than a pie crust. Sometimes the cobbler was made with meats and vegetables and was eaten as the main (and sometimes only) dish of a particular meal. It is also believed that the savory versions became the basis for dishes like pot pie. Now here’s a traditional recipe that showcases the simplicity and appeal of this true American tradition!
- 3 tablespoons butter, melted
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 cup white sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
- 3 1/2 cups fresh cherries, pitted
- 3/4 cup white sugar
- Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
- In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.
For the perfect accent, add a scoop of premium vanilla ice cream, a dollop of freshly whipped cream–or maybe some Greek yogurt or Créme Fresh. For a more grown-up variation, add a half ounce of brandy before baking. Now you’ve got a delicious, warm Cherries Jubilee cobbler to pass around once the kids go to bed!