Sour Cherry Cobbler

For a few blissful weeks each summer, our Montmorency cherry tree produces gorgeous red fruit by the bucketful. We put out quarts on the farm stand, but our family loves cherry pie, so we always hold back a few gallons for ourselves. When we’re in the mood for a slightly heartier dessert, we make a sour cherry cobbler. Perfect after dinner with a scoop of vanilla ice cream, cobbler also makes a wonderful breakfast! When the cherries have gone by, substitute peaches or blueberries for an equally delicious seasonal treat. Makes 8 servings.

Sour Cherry Filling:
4 cups sour cherries, pitted, with juice
1 cup sugar
1 tablespoon flour
3 tablespoons corn starch
Juice and grated rind of 1/2 lemon

Cobbler Topping:
1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, chilled and cut into tiny pieces
2 tablespoons cider vinegar
1/3 cup goat’s milk (can substitute cow’s)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish. In a medium, heavy bottomed saucepan, combine all the filling ingredients. Cook over medium heat, stirring regularly, until the mixture begins to thicken and bubble. Remove from heat and pour into the prepared baking dish.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and kosher salt. Use a pastry cutter to mix in the chilled butter, working the mixture until it is the texture of coarse cornmeal. In a measuring cup, combine the cider vinegar, goat’s milk, and extracts, then pour into the flour mixture. Toss with a fork until a thick dough is formed. Using your hands, pull off chunks of dough and arrange them on top of the cherry filling, covering the top while leaving space for the juices to bubble up. Sprinkle the top generously with sanding sugar. Bake until cobbler topping is lightly browned, about 20-25 minutes. Serve warm, with ice cream or whipped cream. If eating leftovers for breakfast, cover with foil and reheat at 325 until warm.