Everything has started up a few weeks ago searching on Pinterest. I saw a photo with a lovely, vintage chair and a table with an appealing food served on. I had a feeling: “Oh my God I would like to take a seat here and taste what is on that plate!”
Days have gone, but the memory of that photo couldn’t have been eliminated. I wanted to take my own version, with the same message: “Hello, please come here and taste my lovely food in a summer  teatime when the temperature outside is well above 30C!” The only question was how I could find  a suitable chair…. In my kitchen there are no vintage chairs. Car boot sale! Marvelous!
And You can see I’ve sorted out quite recently. And finally the summer has arrived here, too,  the market is full of fresh and juicy cherries so I baked a lovely, tasty cobbler. And I combined cobbler with vintage chair. And I have had a question to all of You: would You like to come, take  seat and taste it?  Have you been touched?

Ingredients for a 22 cm diameter cake tin (not bottom loose):

cc 400 gr cherries (measured with seeds)
100 gr light brown sugar
2 tbsp corn flour
1 lemon zest (unwaxed)

for the topping:
1 egg
50 gr cold butter + some for greasing the tin
100 ml whole milk 
50 ml double cream
1 tbsp vanilla extract
300 gr plain flour
60 gr granulated sugar
2 teaspoon baking powder
half teaspoon of sea salt

1. Preheat oven to 180C. Wash the cherries in cool water, remove the stems then put in  a colander. Pit them and put into a bowl. Add sugar, corn flour and lemon zest then mix well with a spoon. 
2. Grease a cake tin. Pour the cherries in, arrange nicely and bake for  5-8  minutes. 
3. Meanwhile make the pastry: put the flour, salt, sugar, baking powder into a big bowl. In an other bowl mix milk and cream with egg and vanilla. Dice the cold butter and add to flour mixture. Blend (or knead)  until the mixture resembles breadcrumbs. Add the milk mixture and mix well. It will be a very sticky batter. 
4. Remove the tin from the oven. Place the topping with two spoons over the cherries. 
5. Bake in the oven for 30-40 minutes. 
6. Serve warm with vanilla ice cream or plain.