Easy Cherry Cobbler with Bisquick — Another Small Batch

In July, I featured a recipe for an incredibly easy peach cobbler. It was delicious. I decided to go one step further and make it again and simplify it further — if that is possible. This time, I used Bisquick for the cobbler component. Since my husband had purchased a huge bag of fresh sweet cherries, I changed up the recipe and subsituted cherries for peaches. With just a few ingredients — I was ready to cook. This cobbler turned out great, too. And, this time we had ice cream for serving the cobbler — and essential component of this dessert. My “taste tester” husband and grandson gave their nod of approval.

Costco and Shopping Trips

My husband loves to visit Costco — for the exerice and social visits — as well as shopping. It is so hot in Louisiana in the summertime, that finding a place to excerise inside is the best thing. Costco is huge and air conditioned and it makes a great place to walk. My husband goes at a slow, leisurely pace — so I’m not sure how much aerobic exercise he gets — but is it something. Going up and down all the isles can take quite a while! Plus, he likes to stop and chat with folks he knows. So, it is a social outting too. Recently, on these trips he has been bringing home sweet cherries. Lots of cherries. In addition to snacks, I have had a bounty of cherries for cooking.

CMI Orchards

I like to learn about the sources of the food I am consuming. It is especially interesting in light of the news that lettuce linked to the recent parasite infection came from central Mexico. It was distributed to Taco Bell as well as Walmart Marketside-brand listed as “Iceberg Salad” and “Shredded Lettuce” (according to the FDA). Of course, food-born illness has been linked to farms in this country, too. The intresesting information is that our food supply is now international and grown world-wide.

Big-box retail warehouse clubs such as Costo and Sam’s Club and large grocery store chains such as Walmart, Kroger’s and Albertsons get their produce from all over the world. Plus, we’re a society who likes to “eat out” in restaurants and fast food chains. Their food sources reach all over this country and into other countries, too. We are blessed to have access to the best food supply in the world. Unfortunately, outbreaks of foodborne illness still occur. There’s not much we can control when we patronize these companies and restaurants. However, we can be knowledgable when there is a food outbreak. And, in our homes it is important to practice safe food practices, especially in washing, preparing and cooking foods properly.

Sometimes it isn’t possible to tract the origins of the produce sold in stores. However, these cherries had “CMI Orchards” on the label and I was able to research this company. These cherries were grown in orchards in the central part of the state of Washington. The peak harvesting months for these sweet cherries are July through early September. so we are right in the middle of the season. “CMI Orchards is one of Washington States’ largest grower, packer and shipper of premium Washington State apples, pears, and cherries.” Their operation involves four independently owned family farming and picking opoerations. When not in season, CMI imports these stone fruit from from New Zealand, Chile and Argentina. (Source: wagrown.com)

Recipe Twist

This recipe is an interesting “twist” on cobblers. Rather than scooping dollops of dough on top of fruit to make the cobbler, the batter is placed into the baking dish first. Then the fruit is layered on top. No topping is needed as the batter bubbles up around the fruit to make a crispy and sweet topping. Yum! It is patterned after my “peach cobbler” recipe featured in July. This time, I used cherries as the fruit. I used Bisquick to make the batter and added almond extract for a flavor “boost.” (This flavoring is optional.)

The original recipe for peach cobbler came from Kaleb Wyse, contemporary Iowa farmer and blogger. He features gardening, canning and preserving tips and mid-western recipes in “Wyse Guide.” The peach cobbler featured in July turned out so well, that I’m using it as a pattern for this recipe.

Ingredients

I scaled the ingredients down in this recipe to make a “small batch.” With only two of us, we don’t need large recipes. This one uses 2 cups pitted cherries. Just right for our family.

Here are the ingredients for this recipe: cherries, Bisquick, sugar, milk and butter. This is only five ingredients — a simple recipe! Almond extract is not required for this recipe. However, almond flavor pairs well with cherries and accents the cherry flavor, so I added a tiny amount.

Make the recipe

To make the recipe, pull the stems off the cherries and seed the cherries. I use a fork and thumb to pull the seeds out of the cherries. For this recipe, I used 2 cups of pitted cherries.

Chop the pitted cherries. Add sugar and almond extract (if using) to the cherries and let them set. The juices will seep out.

Make the batter

To make the batter, combine the Bisquick mix with a little sugar. Stir in the milk.

Melt the butter

Meanwhile, here’s a tip from blogger, Kaleb Wyse, who posted the original cobbler recipe. Rather than melting the butter in another small bowl, place the butter in an 8″ x 8″ square oven-proof baking dish. Let it melt in the 350 degree oven for 5 minutes.

Finish the cobbler

Pour the batter into the baking dish over the butter. Then spoon the chopped cherries/sugar over the batter. It’s okay if the cherries don’t cover the batter completely, as the batter bubbles up.

Let the cobbler bake for 30 – 35 minutes until it is bubbly and crisp. This cobbler crust turned out like a crispy topping rahter than a biscuit topping. Another “twist”.

The cobbler is ready to eat whenever you are. It is delicious when served warm. And, this time we had ice cream for serving.

Aromatic cherries are delicius. Enjoy this dessert in the summertime when cherries are at their best!