- 2 1/2 cups of tart pie cherries, pitted, fresh or frozen
- 1 cup sugar
- 1/2 cup cranberry juice
- 1 Tablespoon butter
- 1 Tablespoon Amaretto
Mix in a 2-quart saucepan. Bring to a boil. Remove from heat and allow to cool while making the batter.
- 1/2 cup sugar
- 3/4 cup flour
- 2 Tablespoons melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Mix batter ingredients well and pour into a 9-inch deep dish pie pan. Spoon the hot fruit mixture over the batter using just enough of the juices in the fruit mixture to allow the batter to begin to float up through the fruit.
Bake 30 minutes in 350 degree oven or until top is golden and fruit is very bubbly. While the cobbler is baking, add a splash of port to the remaining fruit juices and boil down to a syrup consistency.
Serve the cobbler warm topped with a blend of vanilla yogurt and whipped cream and a bit of the cherry/port sauce.
Our cherry cobbler disclaimer: The Inn has its own cherry trees and we invite our guests and friends to help us pick and pit the cherries. There is always a “bit” of wine served at the cherry pitting party. So, watch out for pits in the cobbler.