Cherry Cobbler
A classic cherry cobbler made with canned cherries (not pie filling) and a tender, buttery biscuit topping that bakes up golden with crisp edges, all in a 10-inch cast iron skillet.
Servings: 8 servings
Calories: 260kcal
Equipment
- 10-inch cast iron skillet
- Saucepan
- Mixing bowls
Ingredients
For the cherries
- 2 cans (15 oz each) cherries drained, reserve ½ cup juice
- ½ to ¾ cup granulated sugar 100 to 150g
- 1 tablespoon lemon juice
- 1 ½ to 2 tablespoons cornstarch
- 1 pinch salt
- ½ teaspoon almond extract optional
For the biscuit topping
- 1 ½ cups all-purpose flour 180g
- ¼ cup granulated sugar 50g
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter 85g, cut into small pieces
- ¾ cup cold buttermilk 180ml
Optional finish
- 1 to 3 tablespoons coarse sugar for sprinkling
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a saucepan, combine the cherries, reserved juice, sugar, lemon juice, cornstarch, and salt. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy, about 5 to 7 minutes.
- Remove from the heat and stir in the almond extract, if using.
- Pour the warm cherry filling into a 10-inch cast iron skillet and spread it evenly.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
- Pour in the cold buttermilk and gently stir just until a soft dough forms. Do not overmix.
- Drop spoonfuls of the dough over the cherry filling, leaving a little space between each mound so the topping can spread and brown.
- Sprinkle with coarse sugar, if using.
- Bake for 35 to 45 minutes, until the biscuits are golden brown and the cherry filling is bubbling up around the edges.
- Let rest for 10 to 15 minutes before serving.
Notes
- Keep it cold. Cold butter and cold buttermilk give you the most tender, flaky biscuits.
- Hot filling, cold dough. The filling should be hot when the biscuits go on top. This starts them cooking right away and prevents a doughy bottom.
- Shaggy is good. The dough will look rough and shaggy. That is exactly what you want. Overmixing makes dense biscuits.
- Extra-golden tops. Brush the biscuits lightly with cream before baking. If the tops brown too fast, tent loosely with foil toward the end.
- No buttermilk? Add 2 teaspoons lemon juice or vinegar to regular milk and let it sit 5 minutes.
Nutrition
Calories: 260kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 356mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
