We love this delicious Cherry Cobbler with plain yoghurt, whipped cream, or even vanilla ice cream. We used a mixture of flours to create the perfect flavour and texture in the cake crumb.
1.5lbs fresh cherries, pitted and cut in half
1/3 cup (70g) granulated sugar
2 Tbsp (15g) cornstarch
2 Tbsp (28g) lemon juice
1/8 tsp salt
1/2 cup (68g) Flourist Whole Grain Spelt Flour
1/2 cup (70g) Flourist Sifted Spelt Flour
1 Tbsp baking powder
1/4 tsp salt
1/3 cup sugar
3/4 cup (177ml) milk
1/2 cup (114g) salted butter
Preheat the oven to 350°F. Slice the cherries in half and pit them. Add to a pot with the rest of the filling ingredients and cook for about 5 minutes on medium heat until the liquids are bubbling and the cherries are slightly softened. Set aside.
Mix the flours, baking powder, salt, sugar, egg and milk in a bowl until smooth. In a 10" cast iron skillet, melt the butter. Remove from heat and pour the batter directly into the pan into the melted butter. Spoon the cherry mixture in an even layer over the batter and immediately put in the oven. Check after 30 minutes. Top should be nice and evenly golden brown and should feel springy to the touch. It takes between 35 - 40 minutes to bake through.