Description
A classic summer dessert featuring a bubbly cherry filling tucked under a sweet and tender buttermilk biscuit topping.
Ingredients
For the Fruit Filling:
8 cups (904g to 1280g) cherries, pitted, fresh or frozen
1/2 to 3/4 cup (99g to 149g) granulated sugar
1/4 cup (28g) King Arthur Buttermilk Biscuit Flour Blend
1 teaspoon Vietnamese cinnamon
1 tablespoon (14g) lemon juice
1/2 teaspoon almond extract, optional
For the Biscuit Topping:
2 cups (220g) King Arthur Buttermilk Biscuit Flour Blend
2 tablespoons (25g) granulated sugar
6 tablespoons (85g) unsalted butter, softened and cut into tablespoon pieces
1/2 cup (113g) milk, cold
2 teaspoons King Arthur Pure Vanilla Extract
1 to 2 teaspoons granulated sugar or coarse sparkling sugar, for sprinkling
Instructions
- Step 1: Preheat the oven to 375°F with a rack in the center.
- Step 2: To make the fruit filling, combine the cherries, sugar, biscuit flour blend, and cinnamon in a 9-inch square pan or 2-quart baking dish. Stir until evenly coated.
- Step 3: Add the lemon juice and optional almond extract, and stir to combine.
- Step 4: Bake the fruit filling for 30 to 35 minutes, stirring once or twice, until the edges are bubbling.
- Step 5: While the fruit bakes, make the biscuit topping. In a medium bowl, mix the biscuit flour blend and sugar.
- Step 6: Add the butter and use a pastry blender or your fingers to cut it into the flour mixture until it looks like coarse breadcrumbs.
- Step 7: Add the milk and vanilla, then mix just until a soft dough forms. Set aside.
- Step 8: Remove the baked filling from the oven. Scoop nine mounds of dough (about 3 tablespoons each) on top of the hot cherry filling.
- Step 9: Sprinkle the dough with granulated or coarse sparkling sugar.
- Step 10: Return the cobbler to the oven and bake for 30 to 35 minutes, until the biscuits are golden brown and the filling is bubbling.
- Step 11: Remove the cobbler from the oven and let it cool slightly before serving warm or at room temperature.
Notes
A scoop of vanilla bean ice cream on top is especially delicious.
Store leftover cherry cobbler, covered, in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American