This cobbler is juicy, so you need to bake it in a proper baking dish or pan. I like the looks of my tart pans, but many have removable bottoms - to keep them from leaking I line them with foil or parchment paper. Also, as we all know fruit can be all over the board when it comes to sweetness - you may not need as much sugar, you may need more. Sweeten the cherries (or other fruit) to your tastes.
2 1/2 cups sweet cherries, pitted
1 tablespoon cornstarch
1/4 cup fine-grain natural cane sugar
1 1/4 whole wheat pastry flour
2 teaspoons baking powder
1/3 cup fine-grain natural cane sugar (or brown sugar)
1/4+ teaspoon salt
1/4-1/2 cup toasted nuts (optional)
1/2 cup buttermilk
3 tablespoons butter, melted and cooled a bit
Preheat oven to 425F degrees, racks in the top third. Butter a 9 - 10-inch round tart pan (or equivalent).
In a small bowl gently toss the cherries with the cornstarch and sugar. Set aside.
To make the cobbler topping, combine the flour, baking powder, and sugar, salt, and nuts in a large bowl. In another separate, smaller bowl whisk together the egg and the buttermilk, whisk in the butter. Fold the buttermilk mixture into the flour mixture until it's barely combined.
Pour the fruit into the prepared pan. Now top the cherries with the buttermilk dough by dropping dollops into the pan a scant tablespoon each - not too big of they won't cook throughout. I thwap the tart pan against the counter a couple times to flatten out the dumplings a bit. Push the batter around and out to the edges with your fingers if you need to - I like a lot of coverage with a few windows and cracks for the cherries to peep through and the juices to bubble up.
Bake for 15 -20 minutes or until the top is golden and cooked through.
Serves about 8.
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