Cherry Cobbler, Cast Iron

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Pre-Notes

You can substitute granulated sugar for the Demerara Sugar if you prefer.

Ingredients

1. 4 T salted butter, melted, plus more for the pan
2. 1 c sugar
3. 1 c flour
4. 1 t baking powder
5. 1/2 t salt
6. 1/4 t baking soda
7. 1 c whole milk, at room temperature
8. 2 c fresh Bing or other sweet cherries, pitted (about 12 oz)
9. 1/4 c demerara sugar plus 2 t, divided
10. whipped cream and/or ice cream, for serving

Instructions

1. Preheat the oven to 350°F.
2. Butter a 12 inch cast-iron skillet.
3. Whisk 1 cup sugar, flour , baking powder, salt, and baking soda togehter in a medium bowl.
4. Add the milk.
5. Whisk in the melted butter.
6. Pour the batter into the skillet and sprinkle the cherries evenly over the top.
7. Sprinkle 1/4 cup demerara sugar over the cherries.
8. Bake until golden brown on top and a knife inserted into the center comes out clean, about 50 minutes, sprinkling the remaining 2 teaspoons demerara sugar over the top during the last 10 minutes.
9. Let cool 20 minutes.
10. Serve warm, topped with whipped cream or ice cream...or both!

Picture of Recipe