Cherry Cobbler with Biscuits
User Reviews
5
Cherry Cobbler with Biscuits
Description
Cherry Cobbler with Biscuits features a filling of fresh pitted cherries mixed with flour, sugar, and lemon zest, providing a bright and sweet fruit base. The topping is a biscuit dough made by blending flour, sugar, baking powder, salt, cold butter, and buttermilk until just combined, resulting in a dough that yields a flakey, tender biscuit once baked. The biscuit dough is either formed into patties or spooned over the cherry filling, then sprinkled with demerara sugar to add a crunchy texture on top. Baking at 375°F allows the cherries to soften and release juices while the biscuit topping browns to a golden crust. This cobbler works well in a cast iron skillet or any baking dish, making it flexible depending on your kitchen tools.
The combination of sweet-tart cherries with the soft and slightly crisp biscuit topping creates a comforting dessert suitable for serving with cream or ice cream if desired. It is a good seasonal dessert when cherries are plentiful and can handle substitutions with frozen cherries or other fruits. Cooling the cobbler thoroughly before serving helps the juices thicken.
Leftover cobbler can be refrigerated for several days and also freezes well after baking and cooling. When reheating from frozen, warming in the oven at 350°F without thawing is recommended to maintain texture. To avoid a tough biscuit topping, avoid adding too much extra flour or overworking the dough. The biscuit dough will be somewhat sticky but should hold together when dolloped or gently formed.
Ingredients
For the blueberries:
- 5 cups Cherry about 2 lbs before pitting, 900g, fresh
- 1.5 tablespoon all-purpose flour or plain flour
- 1/3 cup and 1 tbsp granulated sugar
- zest of lemon 1 whole
For the buttermilk biscuits:
- 1 1/2 cups all-purpose flour 188g, or plain flour
- 1 1/2 tablespoon granulated sugar 18g
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon butter 85g, cold unsalted, cut into 1/2 inch pieces
- 3/4 cup buttermilk see notes on how to make your own, or heavy cream
- 1 tablespoon demerara sugar or coarse sugar for sprinkling
Instructions
- Preheat oven to 375 F (190C).
For the cherries:
- Pit the cherries, then place them in a large bowl. Toss with the flour, sugar, and lemon zest. Pour this filling mixture into your 10 inch cast iron skillet (or baking dish of choice). Set aside.
For the dough:
- To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Add the cold butter cubes and work with your fingertips until the mixture resembles coarse meal with little lumps of butter intact.
- Add the buttermilk, and stir until the dough comes together. It'll be sticky, but if it's too sticky to work with sprinkle in a little extra flour.
To assemble:
- Either form 4 patties out of the biscuit dough and place each patty over the cherry filling, or if the dough is too sticky, just spoon it out directly on the cherry mixture, in 4 big dollops. Spread out a little until most of the cherries are covered, leaving the edges exposed, and sprinkle the top of the dough with demerara or coarse sugar.
- Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. If you want to get some extra color, you can broil for the last couple of minutes.
- Let cool slightly. Serve warm, with vanilla ice cream. Enjoy!
Notes
- This recipe does not require a cast iron skillet; any baking dish suitable for the oven can be used.
- If using frozen cherries, thaw them first to achieve the desired filling texture.
- You may substitute the cherries with other fruits or a fruit mix according to availability and preference.
- The biscuit dough is intentionally sticky; if too sticky to handle, add flour gradually—about a tablespoon at a time—to firm it up without making it tough.
- Store any leftover cobbler covered in the refrigerator for up to 4-5 days.
- To freeze, cool the baked cobbler completely, wrap tightly, and freeze for 2-3 months. Reheat in a 350°F oven without thawing for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 517mg | 22% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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