The recipe was from my old standby, the Joy of Cooking, and it came out nearly perfect, except that it wasn't juicy enough for my taste. This was probably because I reduced the sugar, since the Bing cherries were already insanely sweet and ripe, forgetting that the sugar helps the cobbler get gooey. Still, I sneaked a few bites last night and it is delicious. I'm tempted to eat some for breakfast!
Mmmm! Take a look at that golden, sugary crust!
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