Who said cobbler has to be served on a plate? Mix it up and serve it in a martini glass, it makes for a great presentation.
As my break winds down, I decided I better make a cherry cobbler to celebrate summer (next time I come up for air, it will be September, yikes!) We had a pound of red, organic cherries in the fridge and I wasn’t sure what to do with them. Like I’ve said before, we don’t eat desserts anymore, but this recipe is so simple and so comforting, and doesn’t contain lots of sugar. Keep in mind that 90% of the cobbler is made up of cherries, and the rest is the actual crust – many calories are saved there. The best part is, there are no eggs in this recipe.
I am also including a grocery list. I’ve had a few of my readers suggest this idea, and I think it’s fabulous. Going forward, I will try my best to include a grocery list with each recipe. Feel free to print it off and go grocery shopping to pick up the needed ingredients.
Yield: 2 servings
Preheat oven to 325 F.
- 1 – 1.5 lbs Fresh Organic Cherries
- 1.5 Tb spoons Organic Brown Sugar
- 2 Tb spoons Water
For the crust
- 1/2 cup Self-rising Flour
- 1/3 cup Organic Whole Milk
- 1/4 Teaspoon Vanilla Extract
- 1/4 cup Agave Nectar
- 1 TBspoon Butter, melted, for baking pan
Place washed cherries in a small pot. Add water and brown sugar. Bring to boil. Let simmer on low heat for 10 minutes, until cherries are soft and syrup-y.
In a small mixing bowl, add flour, agave nectar, and vanilla, mix until combined. The consistency should resemble a pancake batter. Line a (9″ x 5″) loaf pan with aluminum foil. Melt the butter and pour on the bottom of the pan. Add the flour mixture to the pan, top with the cooked cherries (with all the juices). Place the loaf pan on a cookie sheet in case the cobbler bubbles over. Place in the oven and bake for 25-30 minutes until the top settles.
That’s it, it’s that easy!