- 5 CUPS FRESH OR FROZEN CHERRIES, WHOLE, PITTED
- 1 CUP SUGAR
- 3 TBSP CORNSTARCH
- 1/4 TSP SALT
- FRESH LEMON JUICE
- 1 TSP ZEST OF 1 LEMON
- ZEST OF 1 ORANGE
- 1/2 TSP VANILLA EXTRACT
- 1 EGG
- 1 TBSP RAW SUGAR
- 1 1/2 CUPS AMMO
- 3 TBSP SUGAR
- 1 1/2 TSP BAKING POWDER
- 1/2 TSP KOSHER SALT
- 8 TBSP CHILLED, UNSALTED BUTTER
- 1/2 CUP SOUR CREAM
- 2 TBSP RAW SUGAR
PREP & DIRECTIONS
For the topping: In a medium bowl combine AMMO, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles peas and crushed up crackers.
Add in sour cream and mix gently until it just comes together (be careful not to overmix or over work the dough).
For the filling: Whisk together sugar, cornstarch, and salt. Stir in cherries, lemon juice, citrus zest, and vanilla and set aside.
Place cherry filling in a baking dish and spoon cobbler topping over the cherries. Sprinkle with turbinado sugar.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place baking dish directly on the grill grate and bake 35-45 minutes or until cobbler topping is lightly browned and cobbler is bubbling. The liquid should have thickened to almost a syrup.
Serve with whipped cream. Enjoy!