Skillet Cherry, Red Wine, and Cinnamon Cobbler
Why This Recipe Works
For convenience, and for their delicious acidity, we chose jarred Morello cherries, plump, meaty, and tart, for our cherry cobbler recipe. We reserved the juice and combined it with cornstarch in the skillet to thicken the filling, adding sugar and vanilla for sweetness and heightened cherry flavor. By fully cooking the sauce on the stove, we could shorten the baking time and avoid burning the topping. We wanted a biscuit topping for our cherry cobbler recipe that would be light but also browned and crisp, so we replaced eggs with buttermilk to give the biscuits a lighter texture, and added it to a standard mix that also included all-purpose flour, baking powder, baking soda, sugar, and salt.