Old-Fashioned Cherry Cobbler

Old-Fashioned Cherry Cobbler

Ingredients:

For the cherry filling:

• 4 cups fresh or frozen tart cherries (pitted)

• 1 cup granulated sugar (adjust to taste, depending on sweetness of cherries)

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice (freshly squeezed)

• 1 teaspoon vanilla extract (optional)

• 1/4 teaspoon almond extract (optional, enhances cherry flavor)

• Pinch of salt

For the biscuit topping:

• 1 1/2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

• 3/4 cup whole milk (or buttermilk for tangier biscuits)

• 1 teaspoon vanilla extract (optional)

To finish:

• 2 tablespoons sugar (for sprinkling on top of biscuit)

• Whipped cream or vanilla ice cream (optional, for serving)

Instructions:

1. Prepare the cherry filling:

• Preheat your oven to 375°F (190°C).

• In a large mixing bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and a pinch of salt.

• Stir gently until everything is well mixed and the cornstarch is evenly distributed. Set aside to macerate while you prepare the topping.

2. Make the biscuit topping:

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

• Add the cold butter pieces and use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs (pea-sized bits).

• Stir in the milk and vanilla extract until just combined. Be careful not to overmix — the dough should be slightly sticky but manageable.

3. Assemble the cobbler:

• Pour the cherry filling evenly into a 9×9-inch (or similar size) baking dish.

• Using a spoon or an ice cream scoop, drop dollops of the biscuit dough over the cherry filling. It’s okay if the dough doesn’t completely cover the cherries — it will spread and bake nicely.

• Sprinkle the top of the biscuit dough with the 2 tablespoons of sugar for a lovely crunchy crust.

4. Bake:

• Place the cobbler in the preheated oven and bake for 40-45 minutes, or until the biscuit topping is golden brown and cooked through, and the cherry filling is bubbly.

• If the top browns too quickly, tent it loosely with foil during the last 10 minutes.

5. Cool and serve:

• Allow the cobbler to cool for at least 15-20 minutes to let the filling set a bit.

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the best experience!

Tips:

• If using frozen cherries, thaw and drain excess liquid before mixing.

• For extra flavor, add a cinnamon stick or a pinch of ground cinnamon to the cherry filling.

• You can substitute the biscuit topping with a classic pie crust or even a crumb topping if you prefer.

Would you like me to help with any variations, or a quick recipe for homemade whipped cream to go with it?