Classic Cherry Cobbler
This old-fashioned cherry dessert is the vision of perfection on a summer evening when cherries are ripe and juicy, or any time of the year using frozen cherries.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 to 8
Ingredients
Cherry Filling
- 6 cups whole pitted cherries fresh or frozen
- 1/2 cup sugar
- 2 1/2 tablespoons cornstarch
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Biscuit Topping
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup cold butter cubed
- 1 egg whisked
- 3/4 cup milk plus more as needed
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar for topping, optional
Instructions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Make the filling: In a 9 or 10-inch baking dish, toss together the cherries, sugar, cornstarch, almond extract, and vanilla. Set aside while making the topping.
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Make the biscuit topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut it in using your fingers or a pastry cutter until the butter is the size of peas.
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In a small bowl, whisk together the egg, milk, and vanilla. Pour into the flour mixture and stir until just combined: don’t overmix. The dough should be soft and slightly sticky; add a splash more milk if it feels too dry.
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Assemble: Drop spoonfuls of the biscuit dough over the cherry filling, leaving some gaps for the juices to bubble through. Sprinkle with coarse sugar if using.
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Place the dish on the prepared baking sheet (to catch any bubbling cherry juice) and bake for around 45 minutes, or until the top is golden brown and the filling is bubbling. Cover the top lightly with foil part-way through baking if it is getting too brown.
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Cool slightly before serving warm. Add a scoop of ice cream or a dollop of whipped cream if you like.