[recipe servings=”6″ difficulty=”Fairly Easy” ]
[recipe-ingredients]
-
For the cherry filling:
- 800g / 1lb 12oz fresh or frozen cherries, pitted
- 100g / 3.5oz caster sugar
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 1 tsp vanilla extract For the cobbler topping:
- 175g / 6oz self-raising flour
- 50g / 2oz caster sugar
- 1/2 tsp baking powder
- 100g / 3.5oz cold unsalted butter, cubed
- 100ml / 3.5fl.oz milk
- 1 tsp vanilla extract
- 1 tbsp demerara sugar (for sprinkling)
- Preheat the oven to 190°C (170°C fan)/375°F/Gas Mark 5.
- In a large saucepan, combine the cherries, caster sugar, lemon juice, cornflour, and vanilla extract. Cook over medium heat, stirring frequently, until the cherries release their juices and the mixture thickens, about 5-10 minutes. If using fresh cherries, you may need to add a little water if the mixture seems too dry.
- Transfer the cherry mixture to a baking dish, spreading it out evenly.
- In a mixing bowl, combine the self-raising flour, caster sugar, and baking powder. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- In a small bowl, mix the milk and vanilla extract together, then gradually stir this into the flour mixture until just combined. The dough should be slightly sticky.
- Drop spoonfuls of the cobbler dough over the cherry filling, leaving some gaps for the cherries to peek through. Sprinkle the top with demerara sugar for extra crunch.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the cherry filling is bubbling.
- Serve warm with a scoop of vanilla ice cream, a dollop of cream, or custard.
