The Viet Namiese manicurists looked at my hands and gave me that "What have you been doing?" look. I had trouble making her understand I had spent quite a bit of time pitting several pounds of fresh cherries for a cobbler. I invested in a cherry pitter a few years ago and put it to work for my favorite cobbler. Pitting cherries is a bit messy but a labor of love. It's got to be better than cleaning fish and I can never resist a fresh fruit in season (frozen works just fine if you're saner than me). Boy, was this a hit! Big sweet, juicy cherries baked in a batter that crusts up and browns with the chewy top and corners paired with vanilla ice cream. Everyone from my 90+ parents to my 21 month old grandson loved every bite. It's moments like these you wish you could bottle.
Happy Birthday America!!
3 cups cherries
1 stick unsalted butter
1 cup self rising flour
1 cup sugar
1 cup whole milk
1 tsp cinnamon
Preheat oven to 350 degrees
Place the stick of butter in a 9x12 baking dish while the oven heats and let it melt. In the meantime, mix the flour, sugar, milk and cinnamon together until smooth. Remove the baking dish as soon as the butter is melted and pour the batter into the melted butter. Do not stir!! Spoon the fruit over the butter and batter but do not stir!! Return to the oven and bake for 45 minutes until golden and bubbly.
Serve warm or at room temperature with vanilla ice cream.
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