Sour Cherry Cobbler with Rich Shortcake Topping

The Best Recipe by the Editors of COOK'S ILLUSTRATED Magazine
Cookbook 32, Recipe 1, (Total 66)

This is an excellent cookbook. The messiest page is for German Chocolate Cake.

I purchased sour cherries at the Madison Farmers Market this weekend. Stephen also purchased them at the St. Paul Farmers Market. The Madison fruit was much superior and is being used to make Maraschino Cherries. The St. Paul fruit was used in this cobbler. It's surprisingly difficult to find recipes for Sour cherries - this is the only recipe I could find in my remaining 20 cookbooks for this project.

Did I like it? This NEEDS whipping cream or ice cream! The cherry flavor is great...and extremely potent. This recipe turned out very runny also - I'm not sure that more cornstarch is the trick - maybe letting the sugar sit on the cherries for 10 minutes and then draining off the liquid would help.

Recipe:
In a 9" deep dish pan place, 1.75 lbs of pitted sour cherries, 3/4 cup sugar,1.5 T cornstarch and 2 tsp almond flavoring. In a food processor add 1 cup flour, 1.5 tsp baking powder and 1/4 tsp salt - blend. Add 6 T butter and process. Add 7 T milk. Dump mixture onto plastic wrap - cover with plastic wrap and pat into a circle to top your baking pan. Transfer the dough to the pan and cook at 375 for 40 minutes. Serve warm