A hearty recipe to go with a hearty welcome to all of my new followers! First of all, thank you for following along on this journey! Your support means everything to me! And now, for this hearty recipe...
When there's 90+ degree weather for consecutive days, all warm-from-the-oven cobblers must be offset with a scoop of creamy vanilla ice cream. Caramel ice cream would do as well. And these cute-as-pie "Mini Cherry Cobblers" are no exception.
These are deceptively easy to make. I did a lattice crust, because I've decided that lattice shouldn't be owned exclusively by Fall and Winter. (I do admit that the lattice crust IS indeed tricky.) BUT, if you aren't comfortable with doing lattice, you can simply do whatever shape you choose. Little Rounds. Squares. Triangles. Hearts! ANY shape of pie dough will do to top these mini cobblers. (I also did little rounds! Super cute. Super easy.)
I baked these in 8-ounce ramekins. Eight ounces of cobbler is actually a lot! It's kind of a $12-dessert-at-a-restaurant size. Need-two-spoons-to-share size. If you've got 6 ounce ramekins, I recommend using those. If you've got 8 ounce ones like me, no worries!
I cooked the fruit for a bit on the stovetop first. This just helps speed the cooking process along. I also used frozen cherries because pitting cherries just isn't in my schedule for today :) Fresh or frozen cherries will work just fine!
As for the pie dough, I used the 'ready to roll' box of a large pie round. Homemade of course would work as well. (I have no shame in using an already-made pie round these days!) Once i cut the shapes, I baked the crust, sprinkled with a little cinnamon and sugar. I then filled the ramekins with the filling, and topped it with the partially-baked crust, and I baked for another 13-15 minutes or so--until the filling is bubbling over and the crust is all-the-way golden brown!
Hope you enjoy these festive little summer treats!
Mini Cherry Cobblers
Single pie dough round (in a box--the kind used for a double-crust pie. If homemade, enough dough for a single pie crust)
1 egg beaten well, for egg wash
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 pound cherries (16 ounces)
Juice and zest of 1/2 lemon
1/3 cup granulated sugar (67 grams)
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
dash of kosher salt
1 teaspoon vanilla extract
Prepare the crust. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside. Place the dough on a floured surface. Even though I use an already prepared dough round, I like to roll it out just a little to stretch it so that I will have enough to make the lattice crust.
Next, cut the dough into whatever shapes you are using (small circles, lattice design, etc.). Place the cut outs on the prepared baking sheet. (If doing the lattice design, be very careful when transferring it to the parchment paper. If it starts to come apart, simply re-assemble it on the parchment paper.) Use a pastry brush and lightly brush the egg wash on top. Combine the 2 tablespoons granulated sugar and the 2 teaspoons ground cinnamon. Generously sprinkle the cinnamon-sugar mixture on top of the cut-outs. Bake at 400 for 5-7 minutes--you don't want it to cook all the way--you just want to give it a head start. (Conversely, you *can* skip this pre-bake step. I have tried both ways. By pre-baking, you will get a crispier crust. If you don't pre-bake, you will need to extend your overall baking time.) Let cool on a cooling rack until you are ready to use.
Prepare the filling. Place the cherries, lemon juice and zest, granulated sugar, cornstarch, flour, cinnamon, salt and vanilla extract in a medium-sized saucepan (your average pot will work as well!) Stir together and cook over medium heat until bubbles start to form along the edges. Remove from the heat and spoon into the ramekins. Place the cut-outs on top of the filling. Transfer the ramekins to a baking sheet and bake an additional 13-15 minutes, or until the filling is bubbling over the crust, and the crust is golden brown.
Remove from the oven and place on a cooling rack. Let cool 15-20 minutes. Serve while still warm with a scoop of ice cream. Or two scoops.
Tip: Re-roll the crust scraps, cut into shapes, generously sprinkle with cinnamon and sugar, and bake. Serve the additional cut-outs alongside the cobbler (who doesn't love extra crust?!)