Sour Cherry Cobbler
Ingredients
- BISCUIT TOPPING ⓘ
- 2 cups unbleached all-purpose flour ⓘ
- 6 tablespoons granulated sugar ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon table salt ⓘ
- 6 tablespoons unsalted butter, cut into 1/2 inch cubes (cold) ⓘ
- 1 cup buttermilk
- 2 tablespoons granulated sugar, for sprinkling ⓘ
- CHERRY FILLING ⓘ
- 4 (24 ounce) jars morello cherries, drained (about 8 cups drained cherries) ⓘ
- 3/4 - 1 cup granulated sugar
- 3 tablespoons cornstarch, plus ⓘ
- 1 teaspoon cornstarch ⓘ
- 1 pinch table salt ⓘ
Instructions
- Use smaller amount sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.
- Adjust rack to middle position and heat oven to 425F Line baking sheet with parchment paper.
- In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl,; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2 inch to 1 3/4 in spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 - 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops, and bottoms, about 15 minutes. (Do not turn off oven.).
- Meanwhile, spread drained cherries in even layer in a 9x13 inch glass baking dish. Stir sugar, cornstarch and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set sauce pan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 mintues. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
- Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).