cherry cobblepie

It's cherry season.  Meaning, there's nothing you can do except bake some up in a cobblepie and serve it with ice cream.  Your hands are tied.

 It's just like I did before with the blackberry version, except new and a tad different... and with CHERRIES.  An upgrade in my humble opinion. 

I walked into WholeFoods to find that we're smack-dab in the middle of Cherry Fest! Who wouldn't want to join in that celebration? 

For my Austin-area friend-folk who share my love of cherries, here are the details in case you'd like to partake in the festivities:

Cherry samples, cooking demonstrations, and recipes are yours for the picking from noon to five each day during Whole Foods Market’s 5th annual Cherry Fest! 

On Saturday, July 12, each store will host a "Pit Stop" from noon to 3pm. After guests purchase their cherries, they can bring them to the Pit Stop for cherry pitting and tips on freezing and preserving summer’s sweet cherries. Learn how to pick the perfect variety for your sweet or savory cherry dish, and what to look for when purchasing cherries for a quick snack or week-day meal! 

cherry cobblepie

gluten-free

For filling
3 cups fresh cherries, pitted
1/2 cup gluten-free baking mix (I used Pamela's)
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup milk (I used almond)
2 tablespoons unsalted butter, melted
3 eggs, room temperature

For streusel
1/3 cup gluten-free baking mix (I used Pamela's)
1/3 cup chopped walnuts
1/4 cup brown sugar, packed

1/4 teaspoon salt
3 tablespoons unsalted butter, melted

1. Preheat oven to 325ºF. Coat a pie dish with canola oil; Set aside.
2. In medium bowl, stir baking mix, milk, sugar, salt, butter and eggs until well blended. Spread cherries evenly in the bottom of the pie dish and pour mixture over the top.
3. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
4. Bake 45 to 50 minutes or until knife inserted in center comes out clean.  Serve with vanilla ice cream and garnish with mint. Store in refrigerator.

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