Pies & Tarts

Cherry Cobbler

Recipe adapted from Sally’s Baking Addiction.

I can’t get over how great this recipe is. Sally uses a mix of berries for this recipe. Cherries were finally on sale, so I used fresh cherries for this recipe. I do not have a cherry pitter, so the thought of pitting 8 cups of cherries seemed like an impossible task! I halved this recipe, and used 4 cups of cherries and baked it in a square brownie pan.

If you want to make a berry cobbler in a 9 x 13 pan, just double the ingredients. Any type of berry or cherry will work for this recipe.

Start off by pitting and slicing in half 4 c. of cherries. If you don’t have a cherry pitter, this can take a little time!
The time you have to pit the cherries will pay off!
Mix together granulated sugar, vanilla extract, lemon juice, and cornstarch.
Mix the sugar, lemon juice, cornstarch, vanilla extract mixture in with the sliced cherries.
Spray a 8 x 8 pan with cooking spray and place cherries in the pan.
In a separate bowl, add the cobbler biscuit dry ingredients and mix.
Add cold cubed butter in with the dry ingredients.
With a fork or pastry cutter, cut the butter into small pea size amounts. Mix together.
Mix in the cold buttermilk.
Take scoops of the biscuit mixture and try to flatten it on top of the cherries.
Sprinkle some course sugar on top of the biscuits, and bake for 45-55 minutes at 350 until golden brown.

Ingredients-

  • 4 cups of pitted and chopped cherries (I only chopped the cherries in half)
  • 1/8 c. granulated white sugar (half a 1/4 cup)
  • 1 tbsp cornstarch
  • 1/4 tsp. vanilla extract
  • 1/2 tsp. lemon juice

Cobber Biscuit Topping-

  • 3/4 c. unbleached all purpose flour
  • 1/6 c. granulated sugar (half a 1/3 cup)
  • 3/4 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 c. cold buttermilk
  • 3 tbsp. cold, unsalted, cubed butter (keep in the fridge until ready to use)
  • 1/2 tbsp. buttermilk + coarse sugar (this is to brush on top of the biscuit dough)

Directions-

  1. Preheat oven to 350. Spray or line with parchment paper on 8 x 8 or 9 x 9 square pan.
  2. In a bowl, mix the cherries, cornstarch, sugar, lemon juice, and vanilla together. Pour in the square pan.
  3. In a separate bowl, mix the flour, sugar, baking powder, and salt together. Then, add the cold cubed butter. Use a pastry cutter or two forks and blend until the butter turns to the size of peas.
  4. Slowly add in the 1/4 c. buttermilk and mix all together.
  5. Take scoops of biscuit mixture and try to flatten out on the cherries. This will not look perfect, just try to cover as much cherries as you can.
  6. Brush the top of the biscuit dough with the 1/2 tbsp of buttermilk.
  7. Sprinkle some coarse sugar on top of the dough.
  8. Bake for 45-55 minutes or until the dough is golden brown in color. When a toothpick is placed in the biscuit dough and comes out clean, the cobbler is done baking. Cool on a wire rack for at least 5 minutes before eating.

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