For an easy, rustic dessert, you really can’t beat a cobbler

LENNOXVILLE

Saint George Anglican Church in Lennoxville, at 84 Queen Street, will be celebrating Holy Eucharist every 1st, 2nd and 3rd Sunday at 11 a.m. Morning Prayer is held every 4th Sunday at 11 a.m.

NORTH HATLEY

Saint Barnabas Anglican Church, North Hatley, at 640 Sherbrooke St., celebrates Holy Eucharist every 1st, 2nd & 3rd Sunday at 9 a.m. Morning Prayer is held every 4th Sunday at 9 a.m.

Presbyterian LENNOXVILLE

St. Andrew’s Presbyterian Church, 256 Queen St., Lennoxville, 819-569-3100, Sundays: 10:30 a.m. Worship and Sunday School.

United AYER’S CLIFF - MAGOG

The Annual Joint Worship service of the Ayer’s Cliff - Magog - Georgeville Pastoral Charge will be held at Beulah United Church in Ayer’s Cliff on Sunday, July 29 at 11:15 a.m. (instead of our regular 9:15 a.m. service). There will be Sunday School. A luncheon will follow the worship service and all are welcome. Please note that St Paul’s United Church in Magog will be closed. For more information please contact Rev Lee Ann Hogle 819-571-7233

WATERVILLE/NORTH HATLEY

Waterville/north Hatley United Church. There will be no services for the month of July. 819-837-1112.

SHERBROOKE

Plymouth-trinity United Church, corner of Dufferin and Terrill – at 819-346-6373 and www.plymouthtrinitychurch.org – holds its July services in Lennoxville with the congregation at Lennoxville United Church (6 Church St., corner Queen), Sundays at 10 a.m. (note the time!). Services return to Plymouth-trinity starting Sunday, August 5 (when we will also return to our regular 10:30 a.m. time). En juillet, nos cultes se tiennent à l’eglise Lennoxville United (au 6, rue Church, coin de Queen), où nous nous réunirons à 10 h les dimanches matins pour un seule culte, et ce en anglais, avec les membres de la congrégation de Lennoxville. Tout le monde est cordialement le bienvenu! Minister: Rev. Samuel V. Dansokho.

LENNOXVILLE

Lennoxville United Church, corner of Queen and Church Street, welcomes you to worship with Rev. Linda Buchanan on Sunday July 29th at 10:00 a.m. Children always welcome. 819-565-8449; websitelennoxvilleunitedchurch.com

For an easy, rustic dessert, you really can’t beat a cobbler. With a fleet of tender biscuits floating on a sea of sweet fruit, a good cobbler can hold its own against any fancy cake or pastry.

For our cast-iron skillet cherry cobbler, we looked to jarred, pitted cherries in syrup to deliver maximum cherry flavour with the least amount of prep work. We used a portion of the syrup, thickened with cornstarch and seasoned with allspice, nutmeg, and vanilla, to enrich our fruit filling.

For the topping, we wanted fluffy but sturdy biscuits that didn’t need to be baked separately from the cherries. To accomplish this, we incorporated a combination of baking powder and baking soda into the biscuit dough.

Baking powder encourages baked goods to rise and is activated by heat, so we spaced our biscuits 1/2 inch apart to give them room to grow in the oven. Baking soda, on the other hand, contributes tenderness and is activated by an acidic ingredient, so we added buttermilk, which also lent our biscuits great flavour.

The cast-iron skillet went right from the stovetop to the oven for maximum convenience. We prefer the crunchy texture of turbinado sugar sprinkled on the biscuits before baking, but regular granulated sugar can be substituted. For best results, serve within 15 minutes and transfer any leftovers to an airtight container.

Filling: Topping: CHERRY COBBLER

Servings: 6-8

Start to finish: 45 minutes

6 cups jarred sour cherries in light syrup, drained with 2 cups syrup reserved

1/2 cup (3 1/2 ounces) granulated sugar

3 tablespoons cornstarch

1/2 teaspoon vanilla extract

1/4 teaspoon ground allspice Pinch ground nutmeg

Pinch salt

1 1/2 cups (7 1/2 ounces) purpose flour

5 tablespoons (2 granulated sugar

1 1/2 teaspoons baking powder 1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

4 tablespoons unsalted butter, melted

2 tablespoons turbinado sugar

all- 1/4 ounces)

Adjust oven rack to middle position and heat oven to 400 F. Whisk cherry syrup, sugar, cornstarch, vanilla, allspice, nutmeg, and salt in bowl until well combined. Transfer mixture to 12inch cast-iron skillet and bring to simmer over medium-high heat. Cook, whisking frequently, until slightly thickened, 5 to 7 minutes. Off heat, stir in cherries.

Whisk f lour, granulated sugar, baking powder, baking soda, and salt together in medium bowl. Stir in buttermilk and melted butter until just combined. Using spoon, scoop out and drop 1-inch pieces of dough onto filling, spaced about 1/2 inch apart. Sprinkle biscuits with turbinado sugar.

Transfer skillet to oven and bake until biscuits are golden brown and filling is thick and glossy, 30 to 35 minutes, rotating skillet halfway through baking. Serve.

Nutrition information per serving: 364 calories; 59 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 17 mg cholesterol; 158 mg sodium; 74 g carbohydrate; 2 g fiber; 31 g sugar; 4 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Cherry Cobbler in “Cook It In Cast Iron .”

(The Associated Press)