BING CHERRY COBBLER ENJOY DAN:

                        BING CHERRY COBBLER by CHEF DAN

Makes 1 cobbler

FILLINGS:

5-cups pitted fresh Bing cherries (about 3 pounds)

1-tablespoon fresh lemon juice

3-tablespoon sugar

TOPPINGS:

2/3-cup buttermilk

1-teaspoon vanilla extract

1-1/2-cups all-purpose flour

1-teaspoon baking powder

1/2-teaspoon EACH baking soda, ground cinnamon, allspice & salt

6-tablespoons (3/4-stick) cold butter, cut into 1/2-inch pieces

1-tablespoon sugar mixed with 1/4-teaspoon ground cinnamon

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   For individual serving, place six 1-cup ramekins on a baking sheet.

2.   For a large cobbler, have a 9-inch glass baking dish.

3.   In a large bowl, stir together the cherries, lemon juice & sugar until; mixed.

4.   Divide the fruit among the ramekins or pour into the baking dish.

5.   Bake for 10 minutes.

6.   In a bowl stir together the buttermilk & vanilla; set aside.

7.   In another bowl, sift together the flour and next 5 ingredients.

8.   Using a pastry blender or 2 knives, cut the butter until the mixture forms large, coarse crumbs the size of small peas.

9.   Pour the buttermilk mixture over the flour mixture, stir to combine a soft, sticky, evenly moistened dough forms.

10  You can also use an electric mixer.

11  Drop the dough by heaping spoonsful onto the hot fruit, spreading evenly over the surface.

12  The toping will not cover the fruit but will spread during baking.

13  Sprinkle the cinnamon sugar mixture evenly over the dough.

14  Bake the cobbler until the fruit is bubbling, the topping is brown & a toothpick comes out clean.

15  Bake 30-35 minutes.

16  Transfer to a wire rack & let cool for 15 minutes.

17  Serve warm.

ENJOY DAN                                                           LIVE WELL LAUGH OFTEN!!