Nothing pairs better with homemade ice cream than warm cherry cobbler.

Cherry Cobbler

Topping

• 1 cup self-rising flour
• 2 tablespoons sugar
• ¼ cup butter

Filling

• 6 cups cherries
• 1¼ cups sugar
• ½ tablespoons corn starch
• 1 egg
• ¼ cup milk

In a medium bowl, stir together flour and sugar. Cut in butter until crumbly and set aside.

To prepare the filling, combine the cherries and remaining sugar, corn starch and ¼ cup of water in a sauce pan. Let stand for about 10 minutes. If you’re using frozen cherries, let stand for 20 minutes. Put on heat and stir until thickened and bubbly. Reduce heat to lowest setting.

Continue with the topping by stirring together egg and milk and adding to flour mixture. Stir until moistened. Preheat oven to 400 degrees.

Pour filling in a 2-quart baking dish — square works nicely. Drop spoonfuls of topping on filling and bake for 20 to 25 minutes, or until a tooth pick inserted in the topping comes out clean.

Serve warm. Add ice cream if desired. I’ll take mine straight. I love this stuff.

This recipe first appeared in Country Recipes and Other Interesting Stuff by Bob Holt, which was featured in the January 2012 issue of Our State. This cookbook was provided to Our State magazine as part of a call for community cookbooks. Please note, this recipe has not been tested by Our State.