Homegrown Strawberry Cherry Cobbler
This recipe is featured in A New Life on an Oregon Farm
- Servings Serves 8 - 12
For the fruit:
- 473 ml (1 pint/2+ cups) pitted ripe wild Oregon (or other) cherries
- 473 ml (1 pint/2+ cups) ripe strawberries, halved or quartered
- 100 g (½ cup) granulated sugar
For the batter:
- 350 ml (1½ cups) butter
- 275 g (2½ cups) all-purpose flour
- 300 g (2½ cups) granulated sugar
- 8 ml (1½ teaspoons) salt
- 25 ml (5 teaspoons) baking powder
- 590 ml (2½ cups) whole milk
For the fruit: Mix the cherries and strawberries together with the sugar in a bowl. Allow to macerate until the sugar has dissolved, several hours or overnight.
For the batter: Preheat the oven to 190° C (375° F). Put the butter into a 23 x 33 cm (9 x 13 inch) baking dish and put in the oven until it melts. Meanwhile, mix together the remaining ingredients into a thick batter. Once the butter has melted, pour the batter directly into the baking dish over the butter.
To finish: Using a slotted spoon, distribute the sweetened fruit over the top of the batter. A little extra liquid from the fruit is OK, but don’t use too much – it will thin the batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cobbler comes out clean. Serve immediately, preferably with good vanilla ice cream.