1/4 cup butter
1/2 cup sugar
2/3 cup milk
1 cup flour
2 teaspoon baking powder
13 ounces tart cherries
2 tablespoons sugar (to sweeten and thicken; use more or less as needed.
Preheat oven to 350 degrees F. Drain cherries, saving liquid.
Cream butter and sugar together. Alternately add in milk and sifted dry ingredients. Pour into a buttered and floured casserole dish. Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice.
Bake 45-50 minutes.
The batter will expand and surround the cherries so they’re evenly mixed throughout the cobbler. The juice will congeal to fruity and pudding-like. Serve warm topped with cream, milk or ice cream. (I prefer milk). If any is left, it’s good cold, too.
NOTE: You can use any unsweetened canned fruit for this recipe. You can also use frozen fruit, by thawing it before adding to the pan. Berries or peaches are standard substitutes. Yesterday I made one with crushed pineapple. I used brown, rather than white sugar atop the fruit. It tasted very much like pineapple upside down cake (though the appearance was a bit different).