Homegrown Strawberry Cherry Cobbler
Mara is a writer, veteran and self-taught cook, living on a farm in the western United States.
- Servings Serves 8 - 12
Ingredients
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
Preparation
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.
Mara Lubans-Othic
Mara Lubans-Othic is a writer, veteran, and self-taught cook. She and her husband live on a farm in the Willamette Valley of Oregon, in the United States, where they raise chickens and trouble. She holds an MFA in nonfiction writing from Oregon State University. Her website is www.maralubansothic.com.
Courtesy photo
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