Have you ever tried sour cherries? These tart little cherries are delicious in pies, jams, sauces and my favourite recipe an easy to make Jack Daniel’s Sour Cherry Cobbler.
I have the most spectacular Evans Cherry Tree growing in my yard. In addition to displaying the most beautiful spring blossoms it produces an abundance of cherries. Evans Cherries also know as Sour Cherries are a hardy cherry tree that will grow in the prairies! As “Evans Cherries” are quit tart most people find them a little to sour to nibble on, but they taste great in baking, jellies, or my favourite – flavoured water. Check out my refreshing Sour Cherry Antioxidant Water.
A big scoop of vanilla bean ice cream and you have a heavenly dessert. The Jack Daniel’s adds some great flavour to the cherry, but you can also skip it if you prefer alcohol free.
This year I used a big bowl of cherries to make a cobbler. My cherries were quite ripe when I picked them so to make sure I didn’t have an excessive amount of liquid in the cobbler I let the cherries marinate in the sugar and Jack Daniel’s for a couple of hours, then drained the extra liquid. I like the tart taste of the cherries, but if you prefer them a bit sweeter add about 1/4 -1/2 cup more sugar.
Jack Daniel's Sour Cherry Cobbler
Cobbler is great with all kinds of fresh fruit like sour cherries flavoured with Jack DanielsPrint Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Marinating time for cherries: 1 hour
Total Time: 1 hour
- 6- 8 cups sour cherries pitted
- 1/2 cup Jack Daniel's
- 1/2 cup sugar
- 2 tbsp Minute Tapioca
- Cobbler Topping
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 cup cold unsalted butter
- 3/4 cup heavy cream
- Preheat oven to 350º
- Combine cherries, Jack Daniels and 1/2 cup sugar in large baking dish (I use 9 x 13 pan so all the cherries are in the marinade. Marinate cherries for about an hour, stirring occasionally.
- Drain before using in the cobbler.
- In large bowl whisk together flour, 1/2 cup sugar, baking powder, and salt.
- Cut 3/4 cups of chilled butter into small cubes.
- Using a pastry blender, cut butter to the flour mixture until it looks like large course crumbs.
- Gradually pour in the cream and mix just until the dough comes together. DON'T overwork; dough should be slightly sticky and large clumps.
- Melt 1/4 cup of butter in a 10 inch round pan or 9x9 square pan (I used oven for this).
- Stir tapioca into drained cherries.
- Add drained cherries on top of butter to pan (do not stir).
- Sprinkle with a bit more sugar if you like the cherries sweeter.
- Drop the dough by tablespoons over the cherries. Leave in clumps, don't smooth out.
- Brush the top with some cream and sprinkle with sugar.
- Place baking pan on cookie sheet (to catch any liquid that bubbles over)
- Bake 50-60 mins in 350º oven and the top is golden brown and fruit is bubbling.
- Serve warm with scoop of vanilla ice cream.
Calories: 663kcal | Carbohydrates: 85g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 92mg | Sodium: 358mg | Potassium: 711mg | Fiber: 6g | Sugar: 56g | Vitamin A: 23.8% | Vitamin C: 20.7% | Calcium: 11% | Iron: 11.4%
If you enjoy Cobbler you will also love my Apple Cobber!