The aroma on this cherry cobbler is overwhelming. You do not stand a chance if you think you can resist it… Same recipe as the blueberry cobbler except I’ve gone a little Ina on you and added a little more butter, because I had a feeling it would make a great dessert that much greater. I was right, make this and you will see what I am talking about. When it is baked and right out of the oven, take in the delicious buttery scent, have a bite, then walk over to your computer, tablet or cell phone, and drop me a little note. Would love to hear from you!
P.S. You can replace the cherries in this recipe for blueberries or a mix of both, up to you.
- 1½ sticks unsalted butter, melted
- 1 cup spelt flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup sugar
- 1 tsp vanilla extract
- ¾ cup milk (or soy milk)
- 2 cups fresh cherries, halved and pitted
- ⅓ cup sugar
- Preheat oven to 350 F.
- Grease a 9 inch spring form pan and set aside.
- Combine the spelt flour, baking powder, salt, ½ cup sugar in a large bowl and mix with a whisk. Add the vanilla extract, milk, and the melted butter. Mix until the batter is smooth. Pour into the prepared pan.
- In a separate bowl, toss the cherries with ⅓ cup sugar. Spoon evenly over the batter but Do Not stir or mix!
- Bake 40 to 45 minutes.
- Remove from the spring form and allow to cool.
- Serve warm with vanilla ice cream.