This cherry cobbler features buttery, crisp biscuits atop a fresh sweet cherry filling for a simple and classic summer dessert.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6servings
Author Katiebird Bakes
Ingredients
For the cherry filling:
2lbsfresh sweet cherries(907g)
⅓cupgranulated sugar(65g)
1Tbspcornstarch(7g)
2Tbsplemon juice(28g)
1tspvanilla extract
¼tspalmond extract
Pinchof salt
For the biscuit topping:
1cupall-purpose flour(130g)
1Tbspgranulated sugar(12g)
1 ½tspbaking powder
½teaspoonsalt
3Tbspunsalted buttercold and cubed (42g)
½cupmilk of choice(use half and half for even richer biscuits) (113g)
1Tbspunsalted buttermelted, for brushing over top (14g)
1Tbspturbinado or granulated sugarfor sprinkling (12g)
Instructions
For the cherry filling:
Preheat your oven to 375 degrees F. Pit the cherries (I highly recommend a cherry pitter for this). Slice about half of the cherries. Place all cherries in a 12-inch oven-safe skillet (or a medium saucepan) with remaining filling ingredients.
Cook, stirring frequently, over medium heat until mixture is bubbling and becomes syrupy, about 5-7 minutes. Remove from heat and set aside while making biscuit topping. If not using an oven-safe skillet, transfer cherry mixture to a 2 qt baking dish and set aside.
For the biscuit topping:
In a medium bowl, whisk flour, sugar, baking powder, and salt until thoroughly combined. Using your hands, massage the cold butter into the flour mixture until it resembles wet sand. There may be some larger pea-sized butter pieces remaining and that’s ok.
Stir in the milk until a cohesive dough is formed. Drop dough by tablespoons over the cherry mixture. Brush tops of biscuit dough with melted butter, then sprinkle with the turbinado sugar.
Bake for 25-30 minutes, or until the biscuits are golden brown and you can see the cherries bubbling up the sides.
Let cool for a few minutes before serving warm with vanilla ice cream. See how long it lasts.
Notes
Store any leftovers in the fridge for a few days, and reheat individual servings in the microwave.To use frozen cherries: substitute 6 cups of frozen, pitted cherries for the fresh cherries. Cook filling as directed, adding a couple minutes to the cooking time.To make in advance: I recommend cooking the filling and storing in the refrigerator until ready to bake, then making the biscuit dough and proceeding with the recipe. Do not make the biscuit dough in advance as the chemical reaction will fizzle if left too long. You could also fully bake the cobbler, chill in the refrigerator until ready to serve, and then gently warm in the oven. The filling can also be made ahead and frozen for up to 3 months. Allow to thaw in the refrigerator overnight before proceeding with the biscuit dough and baking.