Description
This Cherry Cobbler is a perfect summer fruity dessert!
Ingredients
½ cup (1 stick) plus 2 teaspoons unsalted butter
½ cup pecans
5 cups fresh CA Grown cherries
¼ cup plus 2 tablespoons granulated sugar, plus more if needed
2 tablespoons grated lemon zest
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup old-fashioned rolled oats
¾ cup brown sugar, packed
½ cup oat flour
½ teaspoon kosher salt
Instructions
Preheat the oven to 350°F. Thoroughly grease a 9 or 8 by 11 baking dish with 2 teaspoons of butter. Set aside.
In a small, dry frying pan over low heat, cook the pecans until fragrant and lightly toasted, about 8 minutes. Remove them from the pan, roughly chop and set aside.
In a small saucepan over low heat, melt 1 stick of butter. Remove the pan from heat and set aside.
In a medium bowl, mix together the cherries, granulated sugar, lemon zest, and corn starch. Add the lemon juice, stirring gently to combine well. Pour the mixture into the prepared baking dish and set aside.
In a medium bowl, combine the rolled oats, brown sugar, oat flour, and salt, stirring to combine. Add the pecans and stir. Pour in the melted butter, stirring to combine. Spoon the mixture over the cherries evenly.
Bake until you see it bubbling, about 25 to 30 minutes.
Notes
Cook’s Note: If you don’t have oat flour, take a [1/2] cup of oats and grind it in the food processor for two minutes, then give it a really good stir. Measure and add.
