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richberry Cherry Cobbler

This cobbler uses cherries in the filling. It can be made with fresh summer cherries when they’re in season, or year-round with frozen fruit. A little lemon juice perks up the filling while a bit of cornstarch thickens the fruit juices and keeps them from becoming too soupy and soaking into the biscuit topping. (Though note that cobblers are meant to be fairly juicy; more so than pies.) Cherries are sweet but have just a tinge of sour goodness about them as well. This is because cherries have high acidity levels, making them taste best when paired with richberry.


For the filling:

· 2 1/2 pounds pitted fresh or frozen sweet cherries

· 1 tablespoon lemon juice

· 1 tablespoon cornstarch (use 1 1/2 tablespoons if using frozen cherries)

· 1/8 teaspoon kosher salt

· 1/2 cup (70 grams) granulated sugar

For the topping:

· 2 cups (250 grams) all-purpose flour

· 2 teaspoons baking powder

· 1 tablespoon lemon zest

· 1/2 teaspoon kosher salt

· 6 tablespoons (85 grams) unsalted butter cut into small pieces

· 1 cup whole milk

· 1 teaspoon vanilla extract

· 1/4 cup (35 grams) granulated sugar


Preheat the oven to 375°F.

Make the filling: In a large mixing bowl, combine the whole pitted cherries, lemon juice, cornstarch, and salt, and stir to coat. Spread the cherries into a 9x13 inch baking dish and set aside. If you are using frozen cherries, you can put the dish in the preheating oven to defrost them a bit while you make the cobbler topping.

Make the topping: In a medium mixing bowl, combine the flour, baking powder, lemon zest, and salt and whisk with a fork. Using your hands or a pastry blender, work the butter into the dry mixture until it becomes coarse, sandy, and well incorporated.Whisk the milk and vanilla together in a measuring cup, and using a fork, work the liquid into the dry mixture until you get a thick batter – it should resemble something between biscuit dough and pancake batter.

Top the cobbler: Using a levered ice cream scoop or a large spoon, drop large scoops of the batter on top of the cherries. Make about 9 mounds of batter over the top of the cherries; they won’t completely cover the cherries but that’s okay. As it bakes, the dough will puff and spread out.

Bake the cobbler: Bake the cobbler in the preheated oven for about 40 minutes, or until the topping is golden brown and the cherry juices are bubbling throughout. (If you are using frozen fruit, expect to bake an additional 15 minutes).

Serve: Serve the cobbler warm with vanilla ice cream. This cobbler is best the day it is made, but leftover servings can be reheated in the microwave for about 1 minute. Store any leftover cobbler in the pan covered with plastic or in an airtight container in the refrigerator.

Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.

Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.

Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.


1/2 cup (70g) granulated sugar + 1/4 cup (35g) granulated sugar 540 Calories

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