Cherry Cobbler

This easy cherry cobbler has a sweet, juicy cherry filling and soft, buttery biscuit topping. It's the perfect way to showcase fresh summer cherries and tastes delicious with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword Cherry Pie Filling, Cobbler, Fresh Cherries, Frozen Cherries

Prep Time 30

Cook Time 50

Servings people

Author Fiona Dowling

Ingredients

Cherry Layer

6 cups pitted cherries , about 1.5 - 2 lbs
⅔ cup white sugar
2 tablespoons freshly squeezed lemon juice
½ teaspoon almond extract
2 tablespoons cornstarch*

Biscuit Topping

1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter , melted & cooled slightly
1 large egg yolk , discard the white
1 teaspoon vanilla extract
⅓ cup buttermilk**

Instructions

Preheat the oven to 400F degrees.

Cherry Layer

Add the pitted cherries, sugar, lemon juice, almond extract, and cornstarch to a large bowl.
Carefully stir the mixture so the cherries are evenly coated.

Biscuit Layer

In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a liquid measuring cup, whisk together the melted butter, egg, vanilla extract and buttermilk.
Pour the wet ingredients into the dry ingredients and stir the mixture together until it's just mixed together. Be careful not to over mix. It will look lumpy.

Assemble & Bake

With a slotted spoon, spoon the cherry mixture into a 9x9 inch pan. You can leave the extra juice in the bottom of your bowl.
Break off small sections of the biscuit dough, flatten slightly and place over top of the cherries leaving a little space between each piece of biscuit. I usually do about 8-9 sections total.
Cover the pan lightly with aluminum foil and bake for 20 minutes.
Remove the aluminum foil and continue baking for 25-30 minutes, or until the biscuit layer is golden brown and you can see the cherries bubbling underneath.
Let cool for 10-15 minutes before serving with vanilla ice cream. Optionally sprinkle 1 tablespoon of granulated sugar on top first.

Notes

*If you don't have cornstarch, use 3 tablespoons of flour instead.

**You could substitute buttermilk with ½ cup milk mixed with 1 teaspoon of fresh lemon juice.

Store leftovers covered in the fridge. To reheat, preheat the oven to 250F degrees. Cover the pan with aluminum foil, and bake until warm in the center.