Summer Cherry Cornmeal Cobbler
Ingredients
- CHERRY FILLING
- Butter for pan
- 5 cups fresh sweet cherries (or frozen)
- 2 tablespoons maple syrup
- 2 tablespoons whole-wheat flour
- 1 tablespoon black currant liqueur
- COBBLER TOPPING
- ½ cup al-purpose flour
- ¼ cup whole-wheat flour
- ½ cup cornmeal
- 1 tbs granulated sugar
- 1 tbs maple sugar
- 2 teaspoons baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tablespoons butter, softened
- ¾ cup buttermilk
- 1 tsp vanilla extract
- Ice cream (optional)
Instructions
- Preheat the oven to 400˚ F. Lightly grease a 2-quart baking pan. In a medium bowl mix together the cherries, maple syrup, whole-wheat flour and liqueur. Spread the cherry filling out evenly in the greased pan.
- To prepare the cobbler topping, combine the all-purpose and whole-wheat flours, cornmeal, granulated and maple sugars, baking powder, baking soda and salt in a large bowl. Mix together with a fork. Cut the butter into the dry ingredients.
- Add the buttermilk and vanilla extract to the flour mixture, and mix lightly to form the dough.
- Drop spoonfuls of the dough onto the cherries. Bake for 40 minutes or until the cobbler topping is lightly browned.