The recipe name referred to something very easy to prepare. Quick to prepare and ready for the oven. This style of cobbler dates to the 1930s when it became popular. Fruit trees were still easily found on one’s property, and even lining roads in towns. I would say 4 cups is a LOT of cherries; I’d make it with 3 cups, or even 2 cups. I like cherries, so the overload was OK for my taste.
Making the cobbler.
Adding the batter.
Ready to bake.
Son Of A Gun Cherry Cobbler
Ingredients:
Fruit:
- 4 cups fresh cherries, pitted and halved
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice
Batter:
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 1 cup whole milk
Directions:
Stir the cherries, 1/3 cup sugar, and lemon juice in a bowl; let it sit for 30 minutes at room temperature.
Preheat oven to 350°; place the butter in an oven-safe 8×8-inch baking dish. Bake until the butter is completely melted.
Whisk the flour, 2/3 cup sugar, baking powder, and salt in a bowl. Add in the milk, stirring until blended.
Remove the baking dish from the oven and place it on a wooden cutting board. Pour the batter over the melted butter.
Spoon the cherries and the juices evenly over the batter. DO NOT stir the layers.
Return to the oven; bake until golden, 45 to 50 minutes.
Let cool a bit before serving; refrigerate leftovers.
~Sarah