Sour Cherry Cobbler
Fresh sour cherries baked under a cream biscuit topping with a hint of almond. Sour Cherry Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual summer dining.
servings
Ingredients
- 4 lbs sour cherries (pitted (about 3 pounds frozen or jarred cherries), save the juice)
- 16 oz granulated sugar (2 cups)
- 1 ½ oz corn starch (¼ cup)
- ¼ teaspoon table salt
Topping
- 5 oz all-purpose flour (1 cup, see note)
- 3 ½ oz cake flour (¾ cup)
- ½ teaspoon table salt
- 2 teaspoons baking powder
- 2 oz granulated sugar (¼ cup)
- 4 oz unsalted butter (cold, cut into ¼" slices)
- 1 large egg
- ½ teaspoon almond extract
- 8 oz heavy cream (1 cup)
Instructions
- Toss 4 lbs sour cherries, pitted, with16 oz granulated sugar and allow to macerate for 30 minutes. After 30 minutes drain the cherries, reserving the juice. Transfer the cherries to a large bowl and set aside.
- Preheat the oven to 375 °F. Place a 12" cast iron skillet into the oven to preheat (if using a 13"x9" baking pan you don't need to preheat the pan).
- Whisk a 1/2 cup of the cherry juice with 1 ½ oz corn starch until smooth.
- Place the remaining juice and ¼ teaspoon table salt in a saucepan over high heat. Bring the juice to a boil. Reduce the heat to medium low. Whisk the cornstarch mixture into the boiling juice in a steady stream. Cook the mixture, stirring constantly, until it returns to a boil and thickens.
- Remove the thickened juice from the heat and immediately pour it over the pitted cherries. Toss to combine. Set the bowl aside while you make the topping.
- Whisk together the 5 oz all-purpose flour, 3 ½ oz cake flour, ½ teaspoon table salt, 2 teaspoons baking powder and 2 oz granulated sugar. Toss 4 oz unsalted butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk1 large egg, ½ teaspoon almond extract with 8 oz heavy cream. Pour the cream into flour mixture. Toss the mixture with a spoon or spatula until it begins for form a wet dough.
- Pour the cherries into the preheated 12" cast iron skillet or a 9"x13" baking pan. Use an ice cream scoop or large spoon to drop dollops of batter over the cherries. Generously sprinkle the top of the biscuits with granulated sugar.
- Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any cherry juice boil over.
- Bake until the topping is golden brown and baked in the middle and the juices are bubbling, about 35-40 minutes.
- Serve warm or room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
For a smaller group, the recipe can be halved and baked in an 8" skillet.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!