This has been my go-to cherry cobbler recipe lately. It’s super easy. And we think super delicious.
It’s actually kind of a cross between a cobbler and a crisp. There aren’t any oats in it to make it an official crisp but it’s more crunchy than it is soft like a more traditional cobbler. Whatever you want to call it, it tastes yummy.
Quick Cherry Cobbler
adapted from Mamas Minutia
1 quart frozen sour cherries, thawed (I already have a 1/2 cup sugar on my frozen cherries)
1 T lemon juice
2 T quick cooking tapioca
3/4 cup multi-grain flour
1/4 cup unbleached all-purpose flour
1/2 cup sugar
1 small egg
5 T butter, melted
Dump the cherries into an 8-inch baking dish. Sprinkle the lemon juice and tapioca over them. Slide into the oven and turn it onto 350 degrees.
While the oven comes up to temp and the cherries get hot, mix the flours and sugar. With your fingers, mix in the egg. It will be crumbly/sandy. That’s how it’s supposed to be.
When the cherries start to bubble around the edges, sprinkle the topping over them. Last, but certainly not least, drizzle the butter over all.
Slide back into the oven bake for another 45 minutes or until golden. Remove from oven. Eat warm or room temperature with your choice of milk, ice cream, or whipped cream. We usually do the milk.