Sour Cherry Cobbler

18 ingredients
5 steps

Ingredients

  • BISCUIT TOPPING
  • 2 cups unbleached all-purpose flour
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 6 tablespoons unsalted butter, cut into 1/2 inch cubes (cold)
  • 1 cup buttermilk
  • 2 tablespoons granulated sugar, for sprinkling
  • CHERRY FILLING
  • 4 (24 ounce) jars morello cherries, drained (about 8 cups drained cherries)
  • 3/4 - 1 cup granulated sugar
  • 3 tablespoons cornstarch, plus
  • 1 teaspoon cornstarch
  • 1 pinch table salt
  • 1 cup dry red wine
  • 1 cinnamon stick (3-inches)
  • 1/4 teaspoon almond extract

Directions

  1. 1
    Use smaller amount sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.
  2. 2
    Adjust rack to middle position and heat oven to 425F Line baking sheet with parchment paper.
  3. 3
    In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl,; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2 inch to 1 3/4 in spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 - 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops, and bottoms, about 15 minutes. (Do not turn off oven.).
  4. 4
    Meanwhile, spread drained cherries in even layer in a 9x13 inch glass baking dish. Stir sugar, cornstarch and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set sauce pan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 mintues. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
  5. 5
    Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.

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