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Bourbon Cherry Cobbler

July 10th, 2009 · 130 Comments

old wye mill mdA Southern Cherry Cobbler Recipe: The sour cherries we bought from Toigo last weekend went into a July 4th cobbler. I started with a recipe from 101 Cookbooks, the wonderful blog whose author is also responsible for the “Super Natural Recipe Search” button you may have noticed over on my left sidebar. I made a few additions — bourbon and corn meal — for a Southern twist. And the boy gets the credit for the blueberry polka dots, his contribution to create the requisite red, white and blue color scheme.

The corn meal, which is actual organic, local corn meal grown on Maryland’s Eastern Shore and milled once a month at the Historic Wye Mill, is a fairly course grind so I pulsed it in a food processor with a pinch of tapioca starch to make more of a corn flour. I found the bourbon flavor more pronounced the next day, and you can certainly omit the bourbon for a more sober dessert.

Recipe: Bourbon Cherry Cobbler
adapted from 101 Cookbooks

toigo sour cherries


  • 2 1/2 cups sour cherries, pitted
  • 1/4 cup raw sugar
  • 2 tablespoons bourbon
  • 1 tablespoon tapioca starch (or organic corn starch)
  • 1/3 cup corn meal, finely ground
  • 3/4 cup unbleached flour
  • 2 teaspoons baking powder
  • 1/3 cup raw sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup organic buttermilk
  • 1 teaspoon fair-trade bourbon vanilla
  • 3 tablespoons organic butter, melted and cooled

Instructions: Preheat oven to 425 degrees. Butter a 9-inch pie pan and set aside. Gently toss together cherries, bourbon, starch and sugar in a bowl and set aside. Whisk together remaining dry ingredients. Separately, gently beat egg and combine with vanilla, buttermilk and butter. Stir into dry ingredients until just combined. Pour cherries into pie pan and dot with dollops of batter by the tablespoon, leaving a few gaps in between. (Optional, dot topping with blueberries or additional cherries.) Bake 20-22 minutes, until cherry liquid bubbles up and topping is lightly golden. Enjoy!

foodietot makes cherry cobbler

Farms of Origin: Toigo Orchard, PA (cherries), Westmoreland Berry Farms, VA (blueberries, hand-picked), Wye Mill, MD (organic corn meal), and a local egg from Tom the Cheese Guy, PA.

Tags: at market · baking · cooking with toddlers · dessert · grains · one local summer · organic · recipes

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