1/4-1/2cupsugardepending on how sweet you like your fillings
juice of half a lime or lemon
½teaspoonvanilla extract
¼teaspoonnutmeg
¼teaspoonsalt
½stick butter2 ounces, cut into pieces
For the Batter
1cupall-purpose flour
⅓cupsugar
2teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
½cupmilk
½cupbuttermilk
½teaspoonvanilla extract
Instructions
For the Filling
Place a rack in the center of your oven. Heat oven to 375F.
Spray a 1 1/2 quart casserole with pan spray. Set aside.
Mix all the filling ingredients except for the butter evenly together. Pour into your prepared pan.
For the Battter
Whisk together the flour, sugar, leaveners, and salt.
Mix the milk and buttermilk together and pour into the dry ingredients.
Gently but thoroughly fold the batter together.
To Finish and Bake
Scatter the bits of butter evenly over the cherry filling.
Pour the batter evenly over all the butter and fruit.
Bake for an hour, tenting the cobbler with foil after about 40-45 minutes if the batter is browning a little too much.
The cobbler is finished when the batter is golden brown and the whole cobbler is bubbling. Any fruit peeking out of the batter in the middle of the cobbler will be bubbling some too. If you are baking in a glass dish, you'll be able to see that the batter that has cozied itself down inside the pan to envelop the fruit is also a lovely golden brown.
Allow to cool to warm before serving with ice cream, whipped cream, or some vanilla yogurt (which is what I did).
Notes
I didn't add any flour, corn starch or other thickener to the fruit, because I knew the filling wouldn't be super juicy. For a juicier filling, cut the cherries in half or even quarters and/or add a little water or fruit juice to the filling. If you do add liquid, add maybe a tablespoon of cornstarch to the fruit so the juices thicken up a bit. Or you could just leave the juices to their natural consistency and serve your cobbler in bowls. Either way, no one will be sad.