Cherry Cobbler

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Cherry Cobbler

Celebrate National Cherry Day with our recipe for Cherry Cobbler!


Serves 6

butter to grease
1kg black cherries
2 tbsp cornflour
3 tbsp soft light brown sugar
2 tbsp cherry brandy

For the topping
40g dried sour cherries
170g self-raising flour, plus extra to dust
pinch of salt
60g unsalted butter
30g demerara sugar
150ml buttermilk
1 tbsp milk
60g flaked almonds


  1. Heat the oven to 190°C. Grease the pie dish with butter.
  2. Pit the cherries and put them into a large bowl. Add the cornflour and light brown sugar and stir gently to coat the fruit evenly. Transfer to the pie dish and drizzle over the cherry brandy. Set aside while you make the topping.
  3. For the topping, chop the dried cherries roughly and put them in a small bowl. Pour over enough boiling water to cover them completely and leave to stand for 10 minutes.
  4. Meanwhile, sift the flour into a large bowl with the salt. Cut the butter into 1cm cubes and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar and make a well in the centre.
  5. Drain the dried cherries and add them to the well with the buttermilk. Stir briskly using a cutlery knife until the dough starts to come together. Gather it with lightly floured hands; it should be very soft and will feel quite sticky, but not wet.
  6. Drop unevenly shaped pieces of the dough, roughly 1 tbsp in size, onto the fruit, without completely covering the fruit, so the steam can escape through the gaps as it cooks. The dough will also rise and spread during baking.
  7. Brush the dough with the milk and scatter over the flaked almonds. Bake in the top third of the oven for 25–30 minutes, or until well risen, golden brown and the fruit is hot and bubbling up through the topping. Serve hot or warm.
Lily Grouse

Author: Lily Grouse

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