In Rescued Hearts, Gigi loves to cook especially for her grandson, Brett. She makes a cherry cobbler the first time he brings Mary Wade to Gigi’s house.
This recipe isn’t fancy. It would probably never make a James Beard-award winning recipe book, but I’ve seen it in several community cook books.
You know the kind. The cook book might have recipes like Fish Stick Casserole or Smash Cake or Chicken Ala Con Con. Most of the recipes include at least one can of cream of something soup.
No, they’re not fancy even if they have fancy names (Polynesian Chicken), but they feed a family or a homecoming crowd at church. Plus, most of the ones I’ve tried are pretty delicious, too.
Here’s the recipe for Cherry Cobbler:
¼ cup of butter *see recipe notes
2-3 cups fruit
1 cup sugar (possibly more)
1 cup self-rising flour
1/2 cup of milk
Preheat oven to 350 degrees.
Melt the butter in a 9 x 13 pan in the oven while it preheats.
In a mixing bowl, combine the flour, ¾ cup sugar and milk. Pour batter over the melted butter.
Whisking in the milk
If you’re using peaches or strawberries, you may want to chop the fruit first with the remaining 1/4 cup of sugar to extract fruit juice.
Pour the batter into the melted butter.
At this point, every recipe I’ve seen says not to stir. Guess what? I don’t like the pools of butter in the corner. My mother said it was fine to stir, so I do. Guess what else? It’s fine to stir.
Do these cherries look strange? Maybe it’s because they’re raspberries. I made this cobbler well after cherry season, and my grocery story didn’t have frozen ones. I didn’t want to use cherry pie filling (which would have been fine, by the way), so I used frozen raspberries.
If you didn’t use the sugar in the fruit (think raspberries or blueberries), then sprinkle it on top of the casserole. If you did, use a little extra sugar for this step.
The sugar on top adds a little sparkle and crispness.
Bake for about 30 minutes, or until the cobbler is golden brown.
You may want to top with ice cream or whipped cream to serve.
*Recipe notes: Most recipes call for a ½ cup of butter. I have success with a ¼ cup. Any fruit will work. Some recipes call for a 3/4 cup of milk. I always use 1/2. Use self-rising flour if you have it. If you use plain flour, you have to add baking powder or the cobbler won’t rise. Trust me.