GreenChef Vanessa Sherwood | Cherry Cobbler with Vanilla Custard Cream
Contributing Monkie Vanessa Sherwood
Cherry Cobbler
with Vanilla Custard Cream (raw)
Something happens when you freeze fruit and then defrost it. It actually gives the fruit sort of a ‘cooked’ texture. That’s what makes this cherry cobbler recipe work so well. You could use fresh fruit; it just wouldn’t mimic a traditional cooked cobbler as well. Plus, you’d have to pit all those cherries, adding a lot of time to the process. I take help where I can get it, and buying frozen cherries for this dish is one short cut I gladly take.
You can experiment using different kinds of fruit but I love cherries. When they are in season, I gorge on them like the witches of Eastwick.
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For the Cobbler: 3-10 oz. Bags frozen cherries, thawed and drained 1/4 Cup Pitted Medjool Dates soaked for 10 min. 1 Teaspoon Lemon Juice A Dash Cinnamon |
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