It’s finally here, Memorial Day weekend is upon us. I get so pumped for three-day weekends I can’t even begin to describe this feeling. Memorial Day weekend is not just good for shopping but it’s also the unofficial kick-off to summer. I know summer doesn’t really start for a few more weeks but I can already tell that my mind is gearing up for hotter days.
How can I tell?
It’s the music I listen to. I have a playlist for each season. It is completely unintentional but I can’t help that when the fall rolls around all I want to is listen Antonio Vivaldi. There is something about spring that makes me want to crank nothing but pop. Pop pop pop you can’t stop. But lately I’ve been jamming to my favorite tunes… classic rock. I’m talking the heart of what the 70’s and early 80’s has to offer. I honestly believe my musical soul is attached to that time.
Taking a long drive down winding back country roads during sun set with James Taylor. Or chopping up a cold salad to go along with whatever Daniel is barbecuing with the melodious tunes of Zeppelin. When I need to get some quick morning cleaning done before the heat of the day, a playlist filled with Billy Joel, Stevie Nix, Steppenwolf and Journey fill the house. There is no better listening.
Summer isn’t my favorite time of year. It tends to be a time of “go” when my spirit animal is a cat. There is no time for rest and no time to cozy down or bundle up. But it does have it’s perks. Nothing fills my heart with more joy than a summer salad filled with farmers market produce. And that nostalgic feeling at dusk when you are huddled around the fire pit with your family roasting homemade marshmallows. It’s a time for simplicity. It’s a time that we let the food speak for itself because you can’t much improve on the s’more.
I can remember times picking wild black berries with my grandma and grandpa and picking up a quart of DQ soft serve to go under them. It filled my heart with as much joy as it would Crème Brule. And there is a plethora of good grub in the summer time. Ready to eat right off the vine and al-a-mode. And then when you add the sounds of Elton John I pretty much forget that I don’t have air conditioning and that I have sweat through my third shirt of the day.
Cherries have thankfully made there way back to side street stands and local grocery stores. I used to hate cherries because I thought they only existed maraschino style. Ummm, no. But these cherries are juicy deep red and perfectly sweet. All it takes is some time to sit down and pit them of the seed and throw them together for a simple cobbler. Maybe the kind of cobbler that would go great with a quart of DQ soft serve.
This is one of my favorite dishes when someone gifts me a box of fruit. This recipe is super easy to convert and add to. In fact I’ve added peach to it and it is out of this world. But because what I had on hand was a pound of cherries, you do what you can with what you have. I top it with an easy buttermilk drop biscuit and what is left is pure divinity. So if you are in need of a quick Memorial Day weekend treat, I’ve got it covered.
More Cast Iron Desserts
Cast Iron Salted Brownie
Browned Butter Cast Iron Skillet Cookie
PrintCast Iron Cherry Cobbler
Simple and sweet cherry cobbler topped with a buttermilk drop biscuit and made in a seasoned cast iron skillet. It’s a recipe for the soul of summer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1 tablespoon butter
4 cups pitted cherries
1/2 cup sugar
zest of lemon
1/4 cup corn starch
1 1/3 cup all purpose flour
2 teaspoons baking powder
pinch of salt
1 tablespoon sugar
1/4 cup butter, chilled and cubed
1 1/2 cup buttermilk
Instructions
Preheat the oven to 375 degrees.
In a small (9 inch) cast iron skillet over medium to low heat, melt the tablespoon of butter and place the cherries, sugar, lemon zest and corn starch in with the butter and combine.
In a medium bowl mix the flour, baking powder, salt and sugar together. Cut in the chilled butter until the butter is pea sized. Add the buttermilk and stir just until combined. Spoon directly onto the cherry mixture and place in the oven for 10-15 minutes. When it’s finished, turn off the oven and turn the broiler on high for a minute to brown the top.
Keywords: cherries, cobbler, fruit, cobbler, memorial day, summer
