Cherry Cobbler

You know that expression "Not your Momma's fill in the blank with some amazing recipe here "?  Well that saying need not apply to this recipe for Melissa’s Mom’s homemade cobbler. Melissa of The Faux Martha, first posted the recipe for her Mom's Blackberry Cobbler a couple weeks ago and I have been dying to make it ever since! With just a few simple ingredients I was excited and intrigued to see how it would turn out.

Last weekend when there was nothing much to do outside, rain pouring down and grey gloomy skies, I stayed in and baked a cobbler. Not the blackberry cobbler that Melissa made, (that I promise to try another weekend) but a cherry cobbler. Brimming with sweet dark cherries all nestled in the gorgeous buttermilk cake that this recipe creates. It was a beautiful thing. I ate a large helping, steaming hot, topped with vanilla ice cream and knew why this cobbler reminds Melissa of home. It’s just that good.

{photos by Freutcake}

Cherry Cobbler- via The Faux Martha
*original recipe uses Blackberries
serves 8

1 stick butter (½ c.), salted
1 cup self rising flour
(or substitute self rising flour with: 1 cup of all purpose flour + 1 ¼ teaspoon baking powder + ⅛ teaspoon salt)
1 cup granulated sugar
1 cup buttermilk
1 ½–2 cups pitted and halved cherries

Directions
Preheat the oven to 350°. In an 8×8 inch baking dish or 9" round glass pie dish, add butter and place in the oven until melted and slightly bubbling, not browned. Meanwhile, sift together the flour and sugar. Whisk in the buttermilk. Batter should be pourable. If too thick, add 1 teaspoon of buttermilk at a time. Once the butter is melted, remove from the oven, and immediately pour in batter. Edges will begin to cook. Generously add the fruit. Return to oven, and bake for 30-35 minutes or until crust is golden. Serve warm with vanilla ice cream. And write Melissa's Mom a nice thank you card. Enjoy!