Cherry Cobbler
An easy cherry cobbler recipe using fresh cherries and a sweet drop biscuit topping. Have this Summer dessert in the oven in just 20 minutes!
Equipment
- 12-inch skillet
- stand mixer
- paddle attachment
- Mixing bowl
- Pastry blender
- Cookie scoop
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
For the cherry filling:
- 5 cups cherries pitted & halved
- 1/2 cup granulated sugar
- 1 lemon juiced
For the biscuits topping:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter cold, cubed
- 6 tablespoons heavy cream cold
Instructions
- Preheat the oven to 350°F convection and butter a 12-inch skillet.
- Combine the pitted and halved cherries with the sugar and lemon juice. Mix and set aside.
- Combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt together in a bowl of a stand mixer.
- With a paddle attachment, mix the dry ingredients from above on low to evenly distribute the leavening agents, sugar, and salt throughout the dough. You can also whisk them together in a bowl.
- Add the cold and cubed butter to the mixer and mix on low. Cut in the butter until only pea-sized pieces remain. You can also do this with a pastry blender by hand.
- Once the butter is cut in, pour the cream in slowly with the mixer on low or stir with a wooden spoon until just combined. Over-mixing can lead to gluten development and cause the drop biscuit to be chewy.
- Place the cherry mixture in the prepared skillet or baking dish.
- Using a cookie scoop or tablespoon, top the cherry filling with small scoops of the drop biscuit dough. Brush the dough with heavy cream and sprinkle it with sugar.
- Place the cobbler on a parchment-lined sheet tray to prevent it from spilling into your oven. Bake at 350°F for 30-35 minutes, or until the filling is bubbling in the center and the drop biscuits are golden brown.
Notes
Presentation – Serve warm with a scoop of vanilla ice cream and caramel sauce to satisfy all your cravings in one dessert!
Flavor Tips – Taste the cherries with the sugar and lemon juice before you start baking. Not all cherries are created equal, and you might need more sugar or acid.
Variations – Add some peaches and apricots for a stone fruit cobbler.
Storage – Store the baked cobbler in a covered dish at room temperature for up to 3 days. A well-wrapped or airtight container will last up to 10 days in the refrigerator or 3 months in the freezer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Flavor Tips – Taste the cherries with the sugar and lemon juice before you start baking. Not all cherries are created equal, and you might need more sugar or acid.
Variations – Add some peaches and apricots for a stone fruit cobbler.
Storage – Store the baked cobbler in a covered dish at room temperature for up to 3 days. A well-wrapped or airtight container will last up to 10 days in the refrigerator or 3 months in the freezer.
Nutrition information is automatically calculated, so should only be used as an approximation.