Rainier cherry cobbler and comfort zones

We all like to feel grounded, comfortable, and at ease. We live our lives, not changing our ideas or routines. And while this feeling of peace is often a grand place to be, it can sometimes mean we don’t see we are just standing still, not living life. For many people this ok, and for a long time it was ok with me. I don’t know if it’s getting older (not necessarily wiser) or just a shift in my thought process, but I am making some major changes. It’s scary, hard, fun, and feels right all at the same time. 

This is my get out of my Sunday comfort zone recipe. Rainier cherry cobbler. I love the color of these cherries, I love the state they come from, and I wanted something that was both different and traditional. Sorta how I am seeing myself these days. Easy recipe, quick, and a great way to use up fruit you already have, or to use a new fruit. Don’t forget to pit your cherries first!

Rainier Cherry Cobbler

Preheat oven to 425 degrees and butter or spray a cooking dish (I always use a baking sheet underneath any baking dishes, cake pans, pie pans. I encourage this to help with even baking and to catch any spills.

1 bag of rainier cherries (about 2 cups) pitted

1 tablespoon of cornstarch

1/3 cup sugar (I use raw sugar, but regular granulated is fine)

Combine ingredients above in a bowl and set aside

Cobbler

1 1/4 cup flour

2 tsp baking powder

1/4 tsp salt

1/3 cup brown sugar (dark would work well also)

1/3 cup toasted nuts (I used pecans)

1/2 cup buttermilk

1 egg

4 tablespoons butter, melted and cooled

Combine dry ingredients into a bowl

Add egg to buttermilk, followed by butter

Fold wet mixture into flour gently until mixed together

Add cherry mixture to baking dish, dollop with flour/buttermilk mixture (I used a spoon and my hand, little balls all over the top)

Bake for 18 minutes (after about 10 the top started to get brown so I added foil for last 8 minutes) or until bubbly

Serve warm or let come to room temperature and store for three days. 

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