Sour Cherry Cobbler

From America's Test Kitchen Season 3: Shortcake and Cobbler

Why this recipe works:

Most cherry cobbler recipes just don't taste like cherries (because the cherries come from a can and are precooked), and the biscuit topping is often undercooked. We wanted our cherry cobbler recipe to be different, so we selected jarred Morello cherries if fresh were unavailable (as they are… read more

Most cherry cobbler recipes just don't taste like cherries (because the cherries come from a can and are precooked), and the biscuit topping is often undercooked. We wanted our cherry cobbler recipe to be different, so we selected jarred Morello cherries if fresh were unavailable (as they are 11 months out of the year) and combined the cherry juices with red wine. To ensure nicely browned biscuits, we baked them on their own ahead of time, then assembled the cobbler and put it in the oven for a brief warming.

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Serves 12

Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.

Ingredients

  • Biscuit Topping
  • 2 cups unbleached all-purpose flour (10 ounces)
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
  • 2 tablespoons granulated sugar for sprinkling
  • 1 cup buttermilk
  • Cherry Filling
  • 4 (24-ounce) jars Morello cherries, drained (about 8 cups drained cherries), 2 cups juice reserved
  • 3/4 - 1 cup granulated sugar
  • 3 tablespoons cornstarch, plus one teaspoon cornstarch
  • pinch table salt
  • 1 cup dry red wine
  • 1 cinnamon stick (3-inch)
  • 1/4 teaspoon almond extract

Instructions

  1. 1. Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

    2. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2- to 1 3/4-inch spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 11/2 to 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops and bottoms, about 15 minutes. (Do not turn off oven.)

    3. Meanwhile, spread drained cherries in even layer in 9- by 13-inch glass baking dish. Stir sugar, cornstarch, and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set saucepan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.

    4. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.

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