The Associated Press
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These classic American desserts will be showstoppers all season long.
Cherry Cobbler
(Serves 8)
ACTIVE TIME: 15 minutes. TOTAL TIME: 55 minutes + cooling.
• 3 3/4 cups all-purpose flour, plus more for rolling
• 4 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) very cold unsalted butter
• 2 cups cold heavy cream, plus more for brushing
• 3 pounds fresh cherries, pitted, or 2 1/4 pounds frozen cherries
• 4 teaspoons cornstarch
• 1 teaspoon pure vanilla extract
Preheat oven to 400 degrees Fahrenheit. In a bowl, combine flour, baking powder, salt and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture.
With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
In a bowl, combine cherries, 1/2 cup sugar, cornstarch and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream.
Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, about 40 minutes to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.
Nutritional information per serving: 595 calories; 26.7 grams fat (16.5 grams saturated fat); 6.6 grams protein; 85.9 grams carbohydrates; 4.3 grams fiber
Blackberry Crisp
(Serves 8)
ACTIVE TIME: 10 minutes. Total Time: 1 hour + cooling.
• 1 1/2 cups all-purpose flour
• 3/4 cup light-brown sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1 teaspoon coarse salt
• 2 3/4 pounds fresh blackberries (5 pints)
• 2 tablespoons instant
tapioca
• 3/4 cup granulated sugar
• 1 tablespoon grated orange zest, plus 1/4 cup orange juice
Preheat oven to 375 F. In a food processor, pulse flour, brown sugar, butter and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar and orange zest and juice.
Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, about 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.
Nutritional information per serving: 419 calories; 12.5 grams fat (7.3 grams saturated fat); 5.1 grams protein; 75.8 grams carbohydrates; 10.1 grams fiber
Shoofly Pie
(Serves 6 to 8)
ACTIVE TIME: 15 minutes. TOTAL TIME: 2 hour + cooling
For the Crust:
• 1 1/4 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon coarse salt
• 1 teaspoon granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 3 to 5 tablespoons ice water
For the topping,
filling:
• 1 1/4 cups all-purpose flour
• 3 tablespoons cold butter, cut into small pieces
• 3/4 cup light-brown sugar
• 1 teaspoon baking soda
• 2/3 cup boiling water
• 3/4 cup unsulfured molasses
• 1 large egg, lightly beaten
Make crust: In a food processor, pulse flour, salt and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water.
Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not over-mix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, at least 1 hour (or up to overnight).
Preheat oven to 375 F. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess and crimp edges. Make topping and filling:
In clean bowl of processor, pulse flour, butter and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.
Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling).
Place pie on a rimmed baking sheet and bake until set in middle, about 45 minutes to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.
Nutritional information per serving (based on 8): 449 calories; 16.8 grams fat (10.2 grams saturated fat); 5 grams protein; 71.4 grams carbohydrates; 1.1 grams fiber
Everyday Food magazine offers quick, healthy solutions for everyday meals - from the kitchens of Martha Stewart Living. For more recipes, visit martha stewart.com/everydayfood.
