This has become one of my favorite staple recipes for a quick and simple dessert. I have fond memories of my grandmother making peach and apple cobblers. I remember as she pulled them out of the oven and scooped a big melty spoonful of vanilla Blue Bell ice cream in the bowl brimming with warm fruity goodness straight out of her olive-green gas oven, that I thought this must be the definition of heaven. This recipe seems to be quite similar to the one my grandmother used to make, never one for too much fuss or fanfare. She was a busy woman, always flitting about in either the garden or about her modest North Texas post-World War II frame house that she and my Grandfather and her father built before he was drafted and the Navy shipped him off. Women of the Depression often utilized whatever little ingredients they had and as such were creative in the recipes they came up with. If one flips through old cookbooks you can still see the remnants of such recipes such as mayonnaise cakes and tomato soup cakes. They made it work and were proud of the contributions they offered to their families. I hope you enjoy trying this recipe!
Preheat oven to 350 degrees, use a half hotel pan, 2″ deep or a standard 9″ x 13″ pan.
1/2 C. butter, unsalted. – Melt in pan while the oven is heating up
Combine the following by hand in a small mixing bowl. After mixing the batter, add it all at once into the melted butter hot baking pan. Do not stir it up.
1 C AP flour
1/3 C white sugar
1 t. baking powder (teaspoon is usually represented with a small “t”)
1/2 t. salt
1 C. milk or non-dairy milk such as Almond-Coconut (my favorite)
—– wipe out the mixing bowl and combine, toss until the cherries are coated well
2 C Cherries, pitted and cut in half
1/2 C white sugar
1 T. AP flour
a squeeze of lemon juice
Then drop the cherries all over the batter, resist the urge to mix it together! Place in the oven – Check at 35-40 minutes, it might need a few more minutes…