Happy weekend o' the Fourth! I've been busy as heck with summery things like beach plans and time at the dog park. Yesterday was the sunniest, most beautiful day so Danny and I took the doggies on a long walk through Queens. Jelly, in true labrador fashion, found a huge fountain in front of the Queens courthouse and hopped in for a swim. Still kicking myself that I didn't capture that on camera.

Earlier in the week, too, I got to celebrate my best friend's ENGAGEMENT. I guess it's that time of life when all of my friends are going to start shacking up, but this particular couple makes me believe in unicorns they are so perfect.

And theeeen Candice and Rich were getting rid of an old TV so I took it and put it in my room, so now I can Chromecast Bob's Burgers while I hang out in my bed. July has just been chock full of good news.

After the fountain swim, I was having a hankering to bake somethin' somethin' and I had these sour cherries from the farmer's market. I thought about a pie or a cheesecake but decided I wanted to do almost no work. I also didn't want the oven on for too long. So I made this cobbler which took only a couple dishes and nothing too fancy. I didn't even whip the cream before plopping it on top to serve, but guess what--you don't have to! Keep it simple, sub in/out what you have on-hand (only have flour or coarse corn meal? Do your thing! Leave out the buttermilk if you hafta.) and enjoooooooy this taste of summer.

Also, if you're bored of flag cakes, any bright blue and red berries will do nicely and will be just as festive for the holiday. No shade to flag cakes. But kinda; this cobbler is way better. And what's more American than a messy dessert topped with cornmeal biscuits!?

Sour Cherry Cobbler

3 cups pitted sour cherries
1 vanilla bean, split and scraped
pinch salt
1 Tbsp corn starch
1/4 cup light brown sugar

For the Biscuits

2 Tbsp polenta or coarse cornmeal
1/4 cup fine corn meal
1/2 cup flour
2 1/2 Tbsp sugar
6 Tbsp unsalted butter, melted
1/3 cup buttermilk
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda

For Finishing

3 Tbsp heavy cream
1 Tbsp sugar

For Serving

more heavy cream, to taste, for serving

Cooking Directions

Preheat oven to 400 degrees.
In a large bowl, toss together cherries, vanilla, salt, corn starch, and brown sugar. Pour into a small, ungreased baking dish and set aside.
Combine all biscuit ingredients in a bowl and stir until dough just comes together. Using a spoon, drop pieces of dough on top of cherries. When all of the dough is used, pat down slightly with the back of a spoon.
Brush biscuits with heavy cream and sprinkle with sugar.
Bake for 20 minutes, until biscuits have browned on top and fruit is bubbling up sides.
Let cool for 20 minutes and serve warm with a splash of heavy cream poured over the top.