Over the July 4th holiday week, we drove out to Indianapolis to visit family and our brand new cutie patootie nephew. He’s quite the chunka monkey, and absolutely adorable! We were also able to let J play with his other cousin (and try to get along), relax a bit while the boys turned the living room into a toy explosion, and got a couple of rounds of Carcassonne in after the kids went to bed. Even better, my sister-in-law and I went shopping at The Container Store, without husbands and without kids. And even better for me, I didn’t have to worry about cooking dinner for a whole week! My awesome sister-in-law had planned meals for the entire time we were there, and I was so impressed with her planning and cooking skills that I came home and became a domestic diva wannabe.
Not that my domesticity is anything to brag about, really. The diva-ness just means I went to the grocery store to fill our empty fridge which I had to do anyways, and I broke out the crockpot to make tacos, since that seemed to be a hit on vacation. And since it was 96 degrees out, I figured, why not turn on the oven and make some cherry cobbler, because duh, that seemed like the most logical thing to do when you’re sweating just sitting down. I dug out some notes I made back when I asked my mother-in-law about her cherry cobbler, and hoped this “recipe” was forgiving. Indeed it was, but I nailed down the measurements anyways, just for you.
- 4 cups of pitted cherries
- 1 tbsp quick cooking tapioca
- 1/2 C sugar
- 1/4 tsp salt + a pinch
- 1/2 C maraschino cherry liquid (optional)
- 2 tsp almond extract
- 1 1/2 C flour
- 2 tsp baking powder
- 6 tbsp butter
- 1/2 C milk
- 1/2 C almonds (optional)
- Remove pits from cherries. (I improvised and cleaned out a pair of needle-nose pliers and did a little dentistry on the cherries. Tip: stick the pliers in at the top where the stem was, grab the pit tightly, twist, and pull.)
- Preheat oven to 425 degrees.
- Spread the cherries out in a baking dish. Sprinkle the tapioca on top.
- Mix together the sugar, 1/4 tsp of salt, the maraschino liquid and almond extract. Pour evenly over the cherries.
- Mix the flour, baking powder, pinch of salt, and butter in a mixing bowl. (I used my hands to knead the butter in)
- Add the milk and almonds, mix until it forms a dough.
- Spoon or dollop the dough over the cherries.
- Bake for 30 minutes, uncovered.
Let cool, or not. And stuff your face!