Cobbler Recipe

I had a request for my cobbler recipe that I posted a few posts back so here goes. My personal notes are at the end.

Sour Cherry Cobbler

Biscuit Topping

2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

1 cup buttermilk

Filling

4 (24-ounce) jars Morello cherries, drained, 2 cups reserved

3/4 – 1 cup sugar (your taste preference)

3 tablespoons plus 1 teaspoon cornstarch

Pinch salt

1 cup dry red wine

1 cinnamon stick

1/4 teaspoon almond extract

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

2. For the Biscuit Topping: Pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt in food processor until combined. Scatter butter pieces over top of mixture and pulse until mixture resembles coarse meal, about 15 pulses. Transfer mixture to a large bowl; add buttermilk and stir until combined. Divide dough into 12 equal pieces, each about 1/4 cup, and place on prepared sheet, spacing them 1- 1/2 inches apart. Sprinkle remaining 2 tablespoons sugar evenly over top of biscuits dividing sugar equally between them and bake until lightly browned, about 15 minutes. You can rotate the baking sheet halfway through baking to insure even browning. (Do NOT turn oven off.)

3. For the Filling: While biscuits bake, arrange drained cherries in even layer in 13 by 9 – inch baking dish. Combine sugar, cornstarch, and salt in medium saucepan. Stir in reserved cherry juice and wine and add cinnamon stick; bring mixture to simmer over medium-high heat, stirring frequently, until mixture thickens, about 5 minutes. Remove and discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries.

4. To Assemble and Bake: Place the hot biscuits in 3 rows of 4 biscuits over the warm filling. Place your baking dish on an aluminum foil-lined rimmed baking sheet such as a jelly roll pan and bake until the filling is bubbly and the biscuits are a deep golden brown, about 10 minutes. Remove the cobbler from the oven and cool on a wire rack until warm, about 10 minutes. Serve.

If you use fresh sour cherries like I did: 4 pounds, pitted, juice from pitting reserved. Whisk 1-1/2 cups sugar, 3 tablespoons plus 1 teaspoon cornstarch, and pinch salt together in a large bowl; add cherries and toss well to combine. Pour wine over the cherries and let stand 30 minutes. Drain the cherries into a colander that is set over a medium bowl. Combine drained and reserved juices from pitting cherries; you should have 3 cups. If you lack the specified amount, add cranberry juice to make up the difference. Continue as the recipe above illustrates.

This recipe is my spin on one from Cook’s Illustrated. I didn’t have a cinnamon stick so I used a teaspoon or so of ground cinnamon. I’m one of those cooks that goes by instinct, experience, smell, and personal preference. Purchasing the jars of cherries could be a bit spendy. I haven’t ever bought them this way so I do not know for sure. I also did not have any dry red wine as the recipe calls for so I substituted red cooking wine. I did not adjust the salt in the recipe and it seemed fine to me. The cooking wines can be rather salty. If you have a diet with limitations of salt, I suggest you make adjustments accordingly. Pre-cooking the biscuits keep them from becoming a soggy blob and they stay on top of the filling rather than settling into it. Using other fruits can work. You will probably have to experiment some. When the time comes for fresh peaches, I will see about posting my take on that. Happy baking and experimenting!

Debra inside under the A/C. Presently 92 degrees. Supposed to be 102 today!

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