Cherry Cobbler with Biscuits
This delicious cherry cobbler with biscuits is made in a cast iron skillet using fresh cherries, and has the most delicous fluffy buttermilk biscuit topping. Such a simple dessert, and it'll blow cherry pie out of the water!
Servings 6 people
Calories 369kcal
Ingredients
For the blueberries:
- 5 cups fresh cherries about 2 lbs before pitting, 900g
- 1.5 tablespoon all purpose or plain flour
- 1/3 cup and 1 tbsp granulated sugar
- zest of 1 lemon
For the buttermilk biscuits:
- 1 1/2 cups all purpose or plain flour 188g
- 1 1/2 tablespoon granulated sugar 18g
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon cold unsalted butter, cut into 1/2 inch pieces 85g
- 3/4 cup buttermilk, or heavy cream see notes on how to make your own
- 1 tablespoon demerara or coarse sugar for sprinkling
Instructions
- Preheat oven to 375 F (190C).
For the cherries:
- Pit the cherries, then place them in a large bowl. Toss with the flour, sugar, and lemon zest. Pour this filling mixture into your 10 inch cast iron skillet (or baking dish of choice). Set aside.
For the dough:
- To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Add the cold butter cubes and work with your fingertips until the mixture resembles coarse meal with little lumps of butter intact.
- Add the buttermilk, and stir until the dough comes together. It'll be sticky, but if it's too sticky to work with sprinkle in a little extra flour.
To assemble:
- Either form 4 patties out of the biscuit dough and place each patty over the cherry filling, or if the dough is too sticky, just spoon it out directly on the cherry mixture, in 4 big dollops. Spread out a little until most of the cherries are covered, leaving the edges exposed, and sprinkle the top of the dough with demerara or coarse sugar.
- Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. If you want to get some extra color, you can broil for the last couple of minutes.
- Let cool slightly. Serve warm, with vanilla ice cream. Enjoy!
Video
Notes
Substitutions:
You don't have to use a cast iron skillet, this will work just fine in any baking dish of your choice.
If using frozen cherries, thaw before using in place of the fresh cherries. You can use any type of fruit or berry you have on hand, or a mix.
Recipe notes:
The biscuit dough will be a little sticky. If you find it to be too sticky, just add some flour about a tablespoon at a time until it's just firm enough to be able to handle. Try not to add too much flour or overwork the dough too much or you'll end up with tough chewy cobbler topping instead of flakey and tender biscuits.
Storing leftovers: Cover and store any leftover cobbler in the fridge for up 4-5 days.
Freezing instructions: After you bake and cool the cobbler, tightly wrap and freeze for 2-3 months. Reheat the cobbler in a 350F (180C) oven, no need to thaw before heating.
Nutrition
Calories: 369kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 517mg | Potassium: 287mg | Fiber: 3g | Sugar: 31g | Vitamin A: 609IU | Vitamin C: 6mg | Calcium: 144mg | Iron: 2mg