Solo Cherry Cobbler

Heat your oven to 350°F. Find a small baking dish — I use a 6-inch square ceramic one that fits perfectly on my counter.

Put the thawed cherries in your baking dish along with about 2 tablespoons of their juice. Don't dump all the juice in or you'll have cherry soup.

In a small bowl, whisk together the flour, sugar, and milk until you have a smooth batter. It'll be thicker than pancake batter but thinner than cookie dough.

Pour the batter over the cherries — it won't cover them completely, and that's fine. The magic happens in the oven.

Bake uncovered for 30-35 minutes until the top is golden and you can smell that perfect cobbler smell wafting through your place.

Let it cool for about 10 minutes, then eat it warm. A scoop of vanilla ice cream doesn't hurt if you've got it.