This cherry cobbler features buttery, crunchy biscuits atop fresh sweet cherries filling for a simple and classic summer dessert.
Cook the cherries in the skillet first, then add the biscuits and bake. All that's left to do is pour ice cream on top and dig in.
We're talking about a classic summer dessert: the cherry cobbler. Stock up on cherries the next time you're at the store because this recipe is so worth it.
Ingredients for Cherry Cobbler – For Cherry Filling: – 2 pounds fresh sweet cherries (907 grams) – cup granulated sugar (65 grams) – 1 tbsp cornstarch (7 g) – 2 tbsp lemon juice (28 g) – 1 tsp vanilla extract – tsp almond extract – pinch of salt – For the Biscuit Topping: – 1 cup all purpose flour (130 grams) – 1 tablespoon granulated sugar (12 grams) – 1 1/2 tsp baking powder – tsp salt – 3 tablespoons cold and grated unsalted butter (42 grams) – cup milk of choice (use half and half for even better biscuits) (113 g) – 1 tbsp melted unsalted butter, for brushing top (14 g) – 1 tablespoon turbinado or granulated sugar for sprinkling (12 grams)
Servings - 6, Prep time - 30 mins, Cooking time - 30 mins
Store any leftovers in the refrigerator for a few days, and reheat individual servings in the microwave
Substitute 6 cups frozen, pitted cherries for fresh cherries. Cook the filling as directed, adding a few minutes to the cooking time
You can also bake cobblers whole, chill in the fridge until ready to serve, and then reheat gently in the oven