To me, fresh cherries are one of summer’s highlights. This week, I received 3 pounds of fantastic tart red cherries (also called pie cherries) from my Community-Supported-Agriculture share. Of course, you can buy canned pie cherries in the store but nothing beats fresh cherries.
Fresh Cherries in a Gluten-Free Cherry Cobbler
I remember picking fresh cherries with my mother on hot, sultry Nebraska mornings. We climbed up on ladders so we could reach all of the tree’s limbs and fill our buckets to overflowing. As a child, I certainly didn’t appreciate what a treat those cherries were and usually resented having to pick them in the first place.
My mother made fantastic desserts from those cherries and, if there were any left over, we froze the rest. It was such a treat to make a dessert in wintertime with those summer cherries. Now, I think of my mother every time I make a cherry dessert.
Cherries are lauded for their antioxidant and anti-inflammatory benefits, but let’s focus on their wonderful flavor and what to make with them. Cherries are delicious in so many desserts besides pies, including cobblers and crisps, so I want to share my gluten-free Cherry Cobbler recipe from my book, Gluten-Free 101.
Even if you buy the cherries already pitted, be careful because there are usually one or two pits that are missed in the process. We found two in my CSA delivery! Fresh cherries must be refrigerated until you’re ready to bake. I used mine the very next day.
Cobblers are a fruit dessert, usually topped with a biscuit-like topping that also resembles a yellow cake. They differ from pies which have a pastry-based top and bottom crust. Although nothing beats a good cherry pie, I think cobblers are easier to make -–especially for beginning cooks.
Cherry Cobbler
Reprinted with permission from Gluten-Free 101 by Carol Fenster
Luscious tart cherries nestled under a billowy cloud of sweet dough, topped with a little ice cream or whipped topping. This is summer dessert at its best, but you can make this dessert year-round using canned cherries.
Filling
3 cups fresh or 2 cans (14.5 ounces each) tart red cherries, well-drained
¾ cup sugar
1 tablespoon quick-cooking tapioca or tapioca flour
1 teaspoon almond extract
Topping
1 cup Carol’s Flour Blend (see Recipe tab above))
½ cup sugar + 1 tablespoon sugar for sprinkling
1 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
¼ cup cold butter or buttery spread, such as Earth Balance
1/3 cup buttermilk or ½ teaspoon vinegar plus enough milk to equal 1/3 cup
1 large egg, at room temperature
1 teaspoon grated lemon peel
1 teaspoon almond (or vanilla) extract
[1] Preheat oven to 375ºF. Grease 8 x 8-inch or 11×7-inch pan with at least 2-inch sides. Combine cherries, ½ cup sugar, tapioca, and almond extract in pan. Let stand while preparing topping.
[2] In a medium bowl, whisk together dry ingredients; cut in butter with fork. In separate bowl, whisk together buttermilk, egg, lemon peel, and almond extract. Stir into dry ingredients just until mixed. Drop by tablespoonfuls on filling (which will spread out during baking). Sprinkle with remaining tablespoon of sugar.
[3] Bake on middle rack of oven 35 to 40 minutes or until nicely browned. Remove from oven; cool on wire rack 20 minutes. Serve warm with vanilla ice cream or whipped topping. Serves 6.
In case you are wondering, you can also use these cherries to make a Cherry Crisp, which uses the same filling but nestles it under a crisp, oatmeal topping. See my latest cookbook, 125 Gluten-Free Vegetarian Recipes, for this topping under the Apple Crisp recipe. For a crispier topping, bake as directed in the recipe and then, when it’s done, leave the dish where it is and broil just until the topping gets a little more browned. Watch carefully so you don’t burn it!
Enjoy!
