Cherry Cobbler

Fresh, California cherries are only in-season for about six weeks so you MUST take advantage of them when they’re in the stores. They’re here now but they’ll be gone before you know it!

When you put those cherries in your cart, know that farmers carefully manage crop water use with state-of-the-art irrigation systems to make sure every drop counts. That’s the best way to “Keep the State on Your Plate!”

Ingredients:

• 1/2 cup butter

• 1 cup all-purpose flour

• 1/2 cup white sugar

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract

• ½ teaspoon ground cinnamon

• 1 cup buttermilk

• 2 cups pitted sour cherries

• 1/2 cup white sugar

• 1 tablespoon all-purpose flour

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.

2. In a medium bowl, stir together 1 cup of flour, 1/4 cup of sugar, baking powder, vanilla extract and almond extract. Mix in the buttermilk until well blended, then pour the batter into the pan over the butter. Do not stir.

3. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 1/2 cup of white sugar, and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.

4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.