Cherry Cobbler “Pie”

forget about any other cherry pie recipe you’ve tried (for real, cherry pies aren’t even that good). this cobbler pie is the only recipe you’ll be thinking about for your fruit in the future, I promise! it’s loaded with crumbly topping – and crust – instead of that flakey stuff. and the center is gooey, thick, and rich. all you need now is vanilla bean frozen yogurt.

CHERRY COBBLER “PIE”

Crust & Topping Ingredients
-2 c whole wheat flour
– 2 c quick or rolled oats
– 1 1/2 c Splenda brown sugar blend
– 1 1/4 c I Can’t Believe It’s Not Butter for baking (2 1/2 sticks), softened
– 1/2 t sea salt
– 1 t baking soda

Cherry Filling Ingredients
– 4 c pitted black cherries (Traverse City, MI cherries are best)
– 1 c sugar
– 1/4 c cornstarch

Directions:
1. Preheat your oven to 350 degrees F.
2. Combine the flour, oats brown sugar, baking soda, and salt with a whisk in the bowl of an electric mixer.
3. Add the butter and mix on a low speed until the mixture is crumbly.
4. Spray a pie dish or pan with cooking spray. Using about 1/3 of the crust/topping mixture, press in a crust. it may require the use of a spoon-back to get nice smooth edges up the curves of the pan.
5. Bake the crust for ten minutes while you work on the filling.
6. In a medium-sized sauce pan, heat the cherries over medium-high heat. Stir until a good deal of the fruit’s juices have released (this took me about 5 minutes and it happened rather suddenly after I turned up the heat).
7. Add the sugar and cornstarch to the cherries. Stir until combined and return to medium-low heat. Stir frequently until the filling thickens.
8. Gently flatten any large air bubbles or pockets in the baked crust with the back of a spoon.
9. Once the filling has cooled down a bit (warm is fine, but not boiling), pour over pie crust.
10. Top pie with remaining crumb topping (depending on the size of your pie plate, you may have to really pile it on).
11. Place pie plate on a pie pan, to avoid any filling that boils out from burning into your oven (mine did not overflow, but better safe than sorry, eh). Bake for 15-20 minutes or until the topping is crisp and starting to brown a little at the edges.
12. Allow to cool to room temperature before cutting into for serving or it will just crumble apart, like a standard cobbler. This still tastes great, of course, but a cooler temperature will allow more “pie-like” pieces to be cut and served.

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