Cherry Cobbler Jubilee

Cherries are ripe for the picking, even in our own backyard.  With a meager yield, I made this easy, mouthwatering Cherry Cobbler Jubilee that has a special little nip to it.

In celebration of harvesting our cherry tree for the very first time since we planted it 14 years ago, I decided to spice things up, and spike things up, by way of a deep dish cobbler.  It’s gotten so hot outside.  Inside, too.  Not having air conditioning, I wanted something easy to make with ingredients on hand.

After our first year in rural central Idaho, Tom and I wanted to start planting fruit trees.  We ended up with semi-dwarfs of numerous varieties, including 3 types of apples, apricots, pears, peaches, and plums.

The last tree we planted was a grafted cherry tree that supposedly was to produce an assortment of cherries.  One of those end of season leftovers at the nursery.  It was a spindly thing.  A thin, leggy trunk and branches that had tape at the intersections.  Frankly, it was pathetic.  Perfect to take home and nurture.

Hubs gets all the credit for it’s survival.  I was ready to give up on it and chop it down years ago.

We had noticed early this Spring the tree was covered with blossoms indicating that more cherries were growing on it than ever before.  I was quite taken aback.  Tom was convinced that weak specimen of a tree would some day make it.  He was right.  Just as he was convinced to beat the ravenous cancer that crippled him a few years ago when he, himself, was so weak.  Very weak. Ironic?

The other day a flock of magpies descended on our precious  little cherry tree like the birds of prey that they are.  I ran out screaming, yelling, and flailing my arms to ward them off.  Shortly thereafter, Tom was climbing up a ladder to rescue the just-ripened cherries of sweetness.  He decided to leave the ones at the top for the scavengers.  Life is too short for grudges.

He was so proud with his bounty.  They were like a bowl of red, glistening diamonds.

The pitting process of cherries can be a bit daunting.  I don’t know any other way around it than by doing it one-by-one.  Luckily the local grocer had a nifty spring-loaded action number I was able to use to pierce the pits through with accuracy.  It still took a long time.

Once the pits were removed, I doused them with a little brandy.  If you’re inclined (or not) to imbibe a bit, you won’t want to skip this.  The brandy draws out the flavor of the cherries, magnifying the taste.  If you prefer to keep it alcohol-free, that’s okay too.  It just won’t have the same melding of flavors.  A coating of sugar and an often overlooked spice is tossed in for good measure.

Cake spice is one of  those special sweet and spicy blends that some of you may not be familiar with.  It’s a mix of cinnamon, star anise, nutmeg, allspice, ginger and cloves, and can be found in gourmet shops, from online resources, or you can make your own.  Maybe your local market carries it, so check there first.  It can be used as an even substitute in any recipe calling for cinnamon, and when added to coffee cake, pancakes and waffles, it takes them to a whole new level.  Actually, cake spice can be added to any type of a baking batter, adding a warm complexity of flavors. When it bakes, the aroma is out of this world.

When I licked the spoon after gently tossing all of the goodies in, it sent me reeling.  Really. Honest.  Are you still with me?

The “cobbler” is moist and cake-like.  It will hold its own with a scoop of old fashioned vanilla ice cream plopped on top.  What lies beneath is a crazy delicious marriage of berries and flavors. Super simple, yet sophisticated.  And very, very good.

Hubs was rolling it around in his mouth like he didn’t want the taste test to end, moaning all the way with two thumbs up.  Well, one thumb.  The other was on the spoon.  He was considerate enough to leave me a few morsels to devour.

Next year, I hope the tree rains cherries.  Enough to make a pie, a pie for friends and neighbors, hand pies for camping, more cobbler, and some just to snack on.  With Tom’s tour-de-force, I have no doubt that it will be so.

Be sure to check out your grocers produce section for fresh cherries, or you local farmers market for fresh cherries.  Unless you have your own.  Then lucky you.  In either case, be sure to give this delightful dessert a try.

Here’s the super easy recipe for my Cherry Cobble Jubilee.  Brandy is optional, though highly recommended.

Are you enjoying the fresh fruits of the season?  Please share and let us know what you’re making with them.

Thanks for stopping in.  Hope you’ve been having a terrific week!