|Step 1: Pit the cherries|
|Step 2: Bring cherries, sugar, vanilla, lemon and cornstarch to a boil.|
|Step 3: Once cherries come to a boil, remove and pour in a pan. Add slivered, crystallized ginger.|
|Step 4: Add the cobber topping. Bake 45-50 minutes.|
4 cups cherries, picked over, rinsed, and drained well
2 tablespoons cornstarch
1/3 cup brown sugar + 1/3 cup regular sugar plus 2 tablespoons sugar (brown and white)
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/3 cup slivered crystallized ginger
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
Preheat the oven to 350 degrees. Working over a bowl, pit the cherries, discarding the pits and reserving the cherries and any juices in a bowl.
In a heavy sauce pan, stir cherries, cornstarch, 1/3 cups brown and white sugar, the lemon juice, and vanilla extract. Bring to a boil. Reduce to a simmer and simmer for 3 minutes.
In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter. Blend the mixture until it resembles coarse meal.
In an 8"x8" square pan, pour cherry mixture. Sprinkle slivered, crystallized ginger along top of cherry mixture.
Bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.