We don’t have a lot of “one-use” kitchen gadgets.  Almost anything can (and should) have multiple uses.  One exception?!?  The Cherry Pitter.  It’s one of the greatest inventions of all time.

I’ve had several over the years, but I think this particular one came into our possession because of the Cherry Pie Bake-Off I entered at the San Leandro Cherry Festival in 2000.  Have I ever mentioned that I won 2nd Place in the “Non-Traditional Pie” category?!?  Oh?  I have?  LOTS of times?!?  Oh well…  Here’s the winning recipe, again, just in case you missed it the first dozen times or so…

Tonight’s cobbler started with three pounds of cherries from Washington State.

Cherry Cobbler Filling

  • 3 pounds cherries, pitted
  • 1/2 cup sugar
  • 1/3 cup flour
  • 3 tbsp butter
  • splash grenadine liqueur
  • pinch allspice
  • pinch salt

Mix all ingredients, place in buttered casserole and bake at 425° for 15 minutes.

While cherries are heating, make cobbler dough:

Cherry Cobbler Dough

  • 1 1/2 cups flour
  • 3/4 cup rolled oats
  • 1/2 cup whole wheat graham flour
  • 4 tbsp butter
  • 1 egg
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  • pinch salt

Mix flour, oats, graham flour, and salt.  Rub in butter.  Add egg, vanilla, and cream.  Mix.

Scoop onto top of hot fruit.

Return to oven for 15 minutes at 425°.  Lower heat to 350° and bake an additional 10 or so minutes.


This one is definitely a keeper!  The cobbler topping is really light but also really rich.  The filling is just sweet enough.


The perfect ending to the day…