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.
- 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)
- Preheat oven to 350. Spray or line with parchment paper on 8 x 8 or 9 x 9 square pan.
- In a bowl, mix the cherries, cornstarch, sugar, lemon juice, and vanilla together. Pour in the square pan.
- 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.
- Slowly add in the 1/4 c. buttermilk and mix all together.
- 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.
- Brush the top of the biscuit dough with the 1/2 tbsp of buttermilk.
- Sprinkle some coarse sugar on top of the dough.
- 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.