This Fresh Cherry Cobbler is made with dark sweet cherries that are baked in their own juices and topped with a sweet, cinnamon biscuit dough. Enjoy warm with a scoop of ice cream.
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Ingredients
For the filling
5cups(770g)pitted and halved sweet red cherries, about 1.7 pounds
⅔cup(133g)granulated sugar
2tablespoonscornstarch
¼teaspoonsalt
2tablespoonsfresh lemon juice
1teaspoonvanilla extract
¼teaspoonalmond extract
For the topping
1cup(130g)all-purpose flour
½cup(100g)granulated sugar
1teaspoonbaking powder
¼teaspoonsalt
¼teaspoonground cinnamon
2tablespoonsunsalted butter, cold, cut into pieces
⅓ - ½cup(80-120ml)whole milk, cold
Instructions
Make the filling
In a large saucepan, combine the cherries, sugar, cornstarch, and salt. Stir in the lemon juice, vanilla extract, and almond extract.
Bring to a boil over medium heat and cook for 5 minutes, or until cherries are tender and juices have thickened.
Transfer cherries to an ungreased 8-inch square baking pan.
Make the topping
Preheat the oven to 450°F.
Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl.
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Gradually add enough milk to moisten the dough. Drop by the spoonfuls over the top of the cherries.
Bake for 10-15 minutes, until the top is golden brown and the biscuit is cooked through.
Notes
Cherries: You'll need about 1.7 pounds of cherries. Use any variety you like. For a sweeter taste, choose dark red cherries such as Bing or Balaton. If you prefer a sour variety, you may need to add 1/4 to 1/2 cup more sugar depending on taste.
Make ahead tip
The cobbler can be baked up to 6 hours ahead of time and cooled completely. Cover and refrigerate until ready to use. Before serving, let stand at room temperature for 1 hour, then warm in a 350°F oven for about 20 minutes.
The baked cobbler can also be frozen for up to 1 month. Allow it to cool completely. Cover tightly and freeze. Before serving, thaw in the refrigerator overnight and let stand at room temperature for 1 hour. then warm in a 350°F oven for about 20 minutes. Keep in mind that the topping will be a little soggy after reheating.