Cherry Cobbler - Sondra Lyn at Home

Happy Monday Everyone!

Today I want to share a recipe that I’ve already made 3 times since July 4th! Oh, my goodness. I often wonder if I love to cook because I love to eat, or if I love to eat because I love to cook so much! Sort of a chicken-or-the-egg kind of thing.

Anyway. I discovered this variation of my much beloved peach cobbler recipe when I was thinking of a quick and easy dessert for the Independence Day holiday. Of course, I make mine gluten-free, so that’s the recipe I will share. But it’s easy to convert back to standard flour. Just use 1-1/3 cup of self-rising and omit the baking powder, soda and salt.

Yankee Doodle Cherry Cobbler (GF)

1 stick butter
1-1/3 cup gluten-free flour (see recipe here)
1 tsp baking powder
1/2 tsp baking soda
dash salt
1-1/3 cup sugar
1-1/3 cup milk/buttermilk ( I use 1/2 milk, 1/2 buttermilk)
1 can cherry pie filling

Preheat oven to 350 degrees. Melt butter in 9×13-inch pan. Mix dry ingredients in mixing bowl and add milk with wire whisk. Pour into prepared pan.

*Ok. Here’s my secret: I use the whisk to stir the butter into the flour and milk mixture a bit to incorporate before I add the cherries. I do this right in the pan. Just kind of disperses the butter amongst the entire dish.*

Then I spoon the cherry pie filling on top. (We’ve touched on the perfectionist thing before, but I like to make sure every serving is going to have roughly the same amount of cherries! …oh dear, it’s hopeless!) Bake for 40-45 minutes, until golden brown on top. Enjoy plain or a la mode!