CRR and I drove into the countryside on a recent lazy weekend, and veered off the main highways onto those beautiful lanes that remind us why we love living in Virginia. We visited two vineyards, enjoyed the scenery and then wandered into an orchard where we had picked apples with the boys when they were young.

Turns out it was cherry season. We’ve lived in Virginia for 30 years and didn’t realize cherries were grown here. Strawberries, raspberries, blackberries, peaches, apples – we’ve picked them all. But cherries? We were pleasantly astonished.

Stella-Cherry-Tree-450wWe picked huge bags full of cherries at $2 a pound. We gobbled some on the way home and schemed what to do with the rest. We compromised. I spent a couple hours sitting on the patio pitting the cherries. Then I froze half of them and CRR began fermenting his half for cherry wine, or whatever will result.

This weekend, I cooked my cherries in the easiest cobbler imaginable. Here is the recipe, adapted from myrecipes.com

4-6 c. pitted cherries (if using frozen, thaw them)

1 c. flour

1 c. sugar

1 c. milk

2 teaspoons baking powder

1/8 teaspoon salt

½ c. butter, melted

Preheat oven to 400 degrees.

Bring the cherries and their juices to a boil. Set aside. Mix flour, sugar, baking powder, salt in a bowl. Incorporate the milk and set aside. Melt the butter in a 2-quart baking vessel. Pour the batter over the butter. Carefully pour the cherries over the mixture. Do not stir. Sprinkle a teaspoon or two of raw or turbinado sugar over the top. Bake for 25-30 minutes until batter is browned. Serve warm or at room temp. Ice cream is optional: we tried 3 variations: pistachio, vanilla bean and pineapple coconut.

 

 

 

 

 

 

 

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