Baked Cherry Cobbler

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  For the topping: In a medium bowl combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles peas and crushed up crackers.

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  Ingredients

  • 1 1/2 Cup all-purpose flour

  • 3 Teaspoon sugar

  • 1 1/2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 8 Tablespoon cold unsalted butter

• 2

  Add in sour cream and mix gently until it just comes together (be careful not to over mix or over work the dough).

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  Ingredients

  • 1/2 Cup sour cream

• 3

  For the filling: Whisk together sugar, cornstarch, and salt. Stir in cherries, lemon juice, citrus zest, and vanilla and set aside.

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  Ingredients

  • 1 Cup sugar

  • 3 Tablespoon cornstarch

  • 1/4 Teaspoon salt

  • 5 Cup fresh or frozen whole cherries, pitted

  • To Taste lemon juice

  • 1 lemon zest

  • 1 orange zest

  • 1/2 Teaspoon vanilla extract

• 4

  Place cherry filling in a baking dish and spoon cobbler topping over the cherries. Sprinkle with turbinado sugar.

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  Ingredients

  • To Taste turbinado sugar

• 5

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

  

  Grill: 350 ˚F

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• 6

  Place baking dish directly on the grill grate and bake 35-45 minutes or until cobbler topping is lightly browned and cobbler is bubbling. The liquid should have thickened to almost a syrup.

  

  Grill: 350 ˚F

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• 7

  Serve with whipped cream. Enjoy!

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  Ingredients

  • To Taste whipped cream