TWD: Cherrylicious Black Currant Cobbler

So I must confess. I am kinda tired of fruit desserts. I know it's middle of summer and fruit is so ripe and in season, yadda yadda...but I'm over it! OVER IT. Give me some chocolate please.

So...because I not feelin' the fruit love, I was hesitant about the TWD this week, which was, you guessed it...another fruit, cobbler style. Miss Amanda from It's Like Sprinkles picked it, and I actually really love her blog, so I embraced the choice.

The positive thing about it being a cobbler = FAST. Which means that I wouldn't be slaving over it for hours. I tossed it together while our TJ's pizzas were baking in the oven for dinner on Monday night. And it was fast. I ditched the rhubarb because I am just not a fan, plus I didn't have the time to source any kind of funky fruit (veggie?!) additions.



Since I did hit up the store today to replenish our waning food stores, I grabbed a bag of frozen cherries and then this random fun goodie bag of dried black currants hanging in the cereal aisle, of all places. Who garnishes their cereal with black currants?! Fess up now!



I took one look at Dorie's recipe for the cobbler dough and wrinkled my nose. Food processor again?! Since I don't have one, I used her hand-mixture method, like we did for the berry cobbler. So who knows what the dough balls really should have looked or tasted like, but I thought the consistency was fine, and they sure tasted good enough. The only modification I made to the dough was just adding cinnamon.



Tossed cherries in with black currants, brown sugar, white sugar, cinnamon, almond extract, and RUM. Because by now you probably know my motto..everything better with a little liquor?

Funny note..I am SO not a drinker at ALL despite my motto, in fact toss a raspberry vodka mojito at me (my drink of choice!), and I will probably be giggly tispy with only 1/2 of it consumed. But when it comes to baking, I really do find that using a little dash liquor can really enhance the natural flavors.

My favorite for fruit items is rum, and my favorite for something like chocolate is typically kahlua though Mr. irish cream makes his appearance now and then. So since I was halving the recipe for me and the hub, I figured the idea of rum sounds wonderful with the idea of cherries and cinnamon!



Hand mixed the dough, roughly balled it and tossed it on top of the fruit mixture in the ramekins. Halving the recipe made 2 4" ramekins. Baked for 25 minutes, let cool for 15 and then topped with fat-free redi whip (too lazy for anything homemade tonite!) and a few lone cherries.



Taste outcome...YUMMY. The rum really does work well with the cherries. The cinnamon makes its presence felt, the ginger is non-existent taste-wise. I ate the majority of the fruit mixture, and let the better half have the biscuit. He's a growing boy!

Thanks Amanda for a fabulously fruity pick this week. While I was originally a little sad about more fruit, it worked out just fine and I got some extra fiber too. Next week...stay tuned for MORE FRUIT ! :) Check out the other cobblerlicious postings at TWD.