Cherry Cobbler with Biscuit Topping
MAKES
one 9x9 inch / 23x23 cm pan of cobbler
TAKES
Prep time: 30 minutes
Cook time: 55 minutes
Total: 1 hour 25 minutes
✻ ABOUT THIS RECIPE
I love topping a juicy fruit cobbler with a biscuit topping. The biscuit dough absorbs some of the juices at the base of the biscuit, becoming deliciously jammy - then the top gets a little crisper and golden. This works well with any kind of fruit, but sour cherries are my favorite for this recipe (sweet cherries work well, too). Be sure to watch the first episode of the Biscuit Bonanza on YouTube for more biscuit fun!
INGREDIENTS
14 g / 1 tablespoon unsalted butter, at room temperature
150 g / ¾ cup granulated sugar
28 g / ¼ cup cornstarch
2 g / ½ teaspoon fine sea salt
1 g / ¼ teaspoon ground cinnamon
1 g / ¼ teaspoon freshly grated nutmeg
795 g / 1 ¾ pounds pitted cherries (see Note), thawed if frozen
15 g / 1 tablespoon fresh squeezed lemon juice
5 g / 1 teaspoon vanilla bean paste or 7 g / 1 ½ teaspoons vanilla extract
1 recipe Buttermilk Biscuit dough, prepared through step 3, formed into 1 inch / 2 ½ cm thick rectangle, and chilled for at least 30 minutes
egg wash (see Note), as needed
turbinado or sanding sugar, as needed for finishing
Bake Along With Me Step by Step:
METHOD
1. Generously grease a 9x9 inch / 23x23 cm baking pan with the butter. In a small bowl, whisk the sugar, cornstarch, salt, cinnamon, and nutmeg to combine.
2. In a large bowl, toss the cherries, lemon juice, and vanilla paste or extract to combine. Sprinkle the sugar/cornstarch mixture over the surface of the fruit, then stir well to combine.
3. Transfer the cherries to the prepared baking pan and spread into an even layer. Set aside.
4. On a lightly floured surface, roll out the biscuit dough into a rough rectangle about 1/3 inch / 8 mm. Cut the dough into strips about 1 inch / 2 ½ cm wide.
5. Place half of the strips oriented horizontally across the cherries, placing the biscuit strips about ¼ inch / 6 mm apart from each other.
6. Starting with the strip closest to you, pull back every other strip halfway across the pan. Place another biscuit strip in the center, laying it on top of the strips you didn’t pull back. Return the folded back strips to their original place (they will now drape over the piece you just laid down).
7. Repeat this process, this time pulling back the strips you didn’t pull back the first time, and laying down the next strip. Continue until you reach the edge of the pan. Then, repeat this process on the other side, again pulling the strips back halfway to begin to weave the lattice. For more information on lattice weaving, be sure to watch the lattice video!
8. Chill the cobbler while you preheat the oven to 350°F / 175°C with an oven rack in the center. Egg wash the surface of the biscuit and garnish generously with turbinado or sanding sugar.
9. Transfer to the oven and bake until the surface of the biscuit is golden brown and baked through, and juice from the cherries bubbles up vigorously around the sides, 45-55 minutes.
NOTES
This is a lovely recipe to make when cherries are in season - but it’s also a great time to use frozen cherries, because then you can skip pitting them! Thaw the cherries before preparing the filling.
To make egg wash, whisk together 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of fine sea salt to combine.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
