4 cups frozen tart cherries, thawed
2 cups sugar, divided
1/2 cup butter, melted
1 cup self-rising flour
1/4 tsp salt
1/3 cup cocoa
1 cup 2% reduced-fat milk
1. Preheat oven to 350°F.
2. Combine cherries and 1 cup sugar in a medium saucepan. Cook over medium heat until sugar dissolves, cherries release their juices, and liquid thickens slightly. Remove from heat.
3. Pour melted butter into a 2-quart baking dish.
4. Combine remaining sugar, flour, salt and cocoa. Stir in milk until well combined. Do not over beat. Pour over butter. Do not stir. Spoon cherries and juice over batter. Do not stir.
5. Bake 35 minutes, or until crust rises to the top and browns.
We paired this cobbler with some Late Harvest Riesling - yum!
Another note, if you do not have self-rising flour, you can easily make it by adding 1-1/2 tsp baking powder and 1/4 tsp salt to 1 cup of flour.