Hello dearest readers,

I hope you’ve been doing well. This past year has been so fun and busy for us as Alex and I got married! It’s been an absolute whirlwind of happiness, change, emotions running high, travel for the first time in 2+ years and much more.

But I’m back! I chose to re-open the blog with a classic: the cherry cobbler. This might surprise some of you, but this is my first time making it… and eating it, now that I think about it. And as a true completionist, I picked up where I left off last year by reviewing Susan Semenac’s Market Chronicles. The recipe seemed very simple and fast, which was perfect for the amount of effort I was willing to spend.

These are the ingredients:

The quality of cherries you use is completely up to you. The recipe called for fresh sour cherries, which apparently are hard to find. I chose to go with frozen sweet cherries instead. I wasn’t kidding about low amounts of effort :D. But if I’m being entirely truthful, part of me wanted to see what would happen if I opted for convenience over freshness. I’m sure there’s a difference, but *spoiler*, convenience doesn’t taste bad at all.

The first step is always TURNING ON YOUR OVEN before you start. You want your oven at temp by the time everything is ready to be baked. I learned that the hard way time and time again. Next, toss the cherries in cornstarch and sugar. If you use sweet cherries, remember to minimize sugar!

Let those sit for a little bit.

Then, create your batter by mixing butter and sugar, adding an egg, buttermilk, flour, and baking powder and set aside. Toss the cherries into a greased 10″ cast iron pan (or 13″x 9″ baking dish) and add batter on top in sloppy spoonfuls. You want some fruit peeping out.

I later learned there are different ways to top a cherry cobbler. The method I used created a more “doughy”, less sweet experience. Others might prefer a sweeter, crunchier topping like a crumble pie. I let it bake for approximately 45 minutes, until the top turned golden and the fruit was bubbling. For additional garnish and flavor, ice cream is recommended.

Overall, I thought it was pretty good. The reviews from others were positive and there were some who went in for seconds. I was very flattered- I brought this for a family cookout, so the stakes were high! From what I can tell, the recipe itself is accurate: the ingredients and measurements work well, as do the instructions. I give this a 5 out of 5!

Anyways friends, I hope you enjoy the rest of your week. Till next time!

Lots of love,

Evy