- Johann Wolfgang Von Goethe
My daughter decided she needed to make cherry pie. She wanted a round one. I finally convinced her a cobbler was easier. Once her daddy brought us home a big bag of sweet cherries, she helped by removing the stems. She was busy watching American Girls when I actually made the cobbler, so she didn't help with that part. It is easy enough, though, that a four year old could do it with some assistance in handling the hot pan. The good thing with this recipe is you can substitute any fruit you like. If it is fresh, like these cherries, you are going to want to cook it a little to soften it up. If it is canned, just pour the whole can in. Peaches are especially yummy in this, so you would use 1 or 2 15oz cans of peaches in lite syrup (do not drain).
Cherry Cobbler
Bag Bing, black, or other sweet cherry, stemmed and pitted1 cup sugar
1/2 cup water
1 tsp almond extract
1 stick butter or margarine
1 cup flour
1 cup sugar
1/2 cup milk
1. Bring cherries, sugar, water, extract to boil until slightly thickened.
2. Melt butter in 9x13 casserole while preheating oven. 
3. Sift flour, sugar, add milk and stir. Should be pancake batter consistency. Will thicken to cupcake batter consistency quickly. If that happens add 1/4 cup milk at a time and stir to thin. 
4. Pour batter on butter. 
5. Pour cherries on top of batter and jiggle pan to settle.
6. Bake on 350 degrees for 30-35 minutes or until top is golden.
7. Serve with vanilla ice cream.
