Cherry Cobbler
The biscuits on top of this cherry cobbler are buttery and sweet. I love using fresh cherries, but any kind of berry will work to make a berry cobbler.
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 plan on baking with cherries a lot, I recommend getting a cherry pitter.
If you want to make a cherry cobbler in a 9 x 13 pan, just double the ingredients. Any type of berry or cherry will work for this recipe.
Cherry Cobbler
Description
The bisquits on top of this cherry cobbler are buttery and sweet. I love using fresh cherries, but any kind of berry will work to make a berry cobbler.
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)
Instructions
- 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.
Notes
If you want to make a cherry cobbler in a 9 x 13 pan, just double the ingredients. Any type of berry or cherry will work for this recipe.
If you love this cherry recipe, try my cherry muffins.
Recipe adapted from Sally’s Baking Addiction.
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