Brown Butter Very Cherry Cobbler Served With Cherry Whipped Cream

By • July 15, 2013 11 Comments

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Author Notes: Do you see that cake packed with juicy sour cherries? It is fruity and light without being too sweet or too tangy, but most of all it tastes so, so good with any berries or fruit. I baked this cobbler with my favorite sour cherries, but sweet, dark red and meaty cherries will also work perfectly. Kukla


Serves 6 to 8

For the Cobbler

  • • 4 oz (1 stick) unsalted butter
  • • 1 cup organic cane sugar
  • • 1 cup unbleached AP flour
  • • 11/2 teaspoons baking powder
  • • 1 cup kefir or buttermilk or plain yogurt
  • • 1/2 teaspoons baking soda
  • • 1 teaspoon vanilla extract
  • • 2 teaspoons Amaretto liqueur or 1/2 teaspoon almond extract
  • • 2 1/2 cups cherries, pitted ( fresh or frozen and thawed)

For the Cherry Whipped Cream

  • • 1 cup cherries, pitted
  • • 1/4 cups organic cane sugar
  • • 1/2 cup red wine
  • • 1 teaspoon balsamic vinegar
  • • 1 tablespoon Amaretto liqueur
  • • 1/2 cup heavy whipping cream, chilled
  1. Preheat oven to 350 degrees. Butter a 10-inches in diameter baking dish. In a small saucepan, melt butter over medium heat until golden brown in color; remove from heat; let stand for 10 minutes. Strain butter and let cool a little.
  2. In a mixing bowl whisk sugar, flour, baking powder and a pinch of salt. Pour Kefir into a measuring cup; add baking soda, vanilla extract and Amaretto liqueur; stir well until combined and foamy; fold in the wet ingredients into flour, baking powder and salt mixture and then add the brown butter and whisk it all well together.
  3. Pour the batter into the buttered baking dish. Sprinkle cherries over the top of the batter; distributing evenly. Sprinkle about a tablespoon of Turbinado sugar over the top. Bake in the oven for 50 minutes to 1 hour, or until golden and bubbly.
  4. To make the Cherry Whipped Cream, in a sauce pan over medium heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, about 8 minutes. Transfer the mixture to a food processor and puree until completely smooth. Return the mixture to the pan over medium-high heat. Add the Amaretto liqueur and simmer until reduced to about 1/4 cup. Let it cool to room temperature.
  5. In a bowl whip 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry sauce until well combined.
  6. Serve the cobbler warm or at room temperature topped with a dollop of cherry whipped cream and Enjoy!

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