Easy as Cobbler

I’ve always hated the saying, “Easy as Pie,” because pie is not easy to make, in my opinion. It should be “easy as cobbler,” since cobbler takes just a few ingredients and a few minutes to be delectable. Pie takes time and perfection to turn out a dessert with CRUST. As a hater of crust, I’d rather not see it touch my dessert. And I’m lazy. Cobbler it is!

Easy as Cobbler Cherry Cobbler

1 bag fresh (stemmed, pitted, halved) or frozen cherries (or berries or peaches)
3 T butter
1 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1.5-2 T. cornstarch
1 cup boiling water

1. Spread cherries in the bottom of a small casserole dish (I use a 2 qt ceramic bakeware dish) or 8×8″ pan.
2. Cream the butter and 3/4 c. of sugar
3. In a separate bowl, sift together flour, baking powder, and salt.
4. Add flour alternately with the milk to the creamed butter mixture.
5. Once the batter is combined, spread over the cherries.
6. Combine the remaining sugar and the cornstarch and sprinkle over the batter.
7. Pour boiling water over the entire dessert. DO NOT STIR.
8. Bake at 350° for 30-45 minutes.
9. Serve with whipped cream or vanilla ice cream.

I’m serving this for Thanksgiving. What’s your favorite dessert for the holiday?