1 hr 25 mins
Fresh sour cherries are best in this recipe, but if you can only find sweet cherries, use those, cutting back the sugar to 2/3s cup. Don't let the cherries macerate in the sugar more than 15 minutes or too much liquid will seep out.
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Units: US | Metric
- 3/4 cup sugar, plus
- 1 tablespoon sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon quick-cooking tapioca
- 1 1/2 lbs sour cherries, pitted
- 1 teaspoon almond extract
- 1First prepare the biscuit dough: Sift the flour with the baking powder and salt.
- 2Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
- 3Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
- 4Turn out the dough onto a work surface and knead once or twice to gather it into a mass DO NOT OVERWORK THE DOUGH pat into a rectangle.
- 5The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
- 6Preheat the oven to 450F and line the oven floor with foil to catch any drips.
- 7In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
- 8Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
- 9Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
- 10On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
- 11Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
- 12Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
- 13Gently stir the cherries.
- 14Spoon them and their juice into the dish and spread the fruit evenly.
- 15Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
- 16Fold back every other strip to its midway point.
- 17Weave in the remaining strips.
- 18Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
- 19Unfold the folded strips, crossing the new one.
- 20Now fold back the strips that alternate with the first ones you folded.
- 21Place another new strip parallel to and evenly spaced from the first.
- 22Continue in this manner until you reach the end of the pie, half of which is now latticed.
- 23Then repeat the process on the other half of the pie.
- 24Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
- 25Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
- 26Bake for 20 minutes, or until the top is beginning to brown.
- 27Lower the oven temperature to 350F and bake for 30 minutes more.
- 28If the edge is browning too quickly, cover it with foil.
- 29Transfer the cobbler to a rack and cool for atleast 30 minutes.
- 30Serve warm or at room temperature.
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Nutritional Facts for Cherry Lattice Cobbler
Serving Size: 1 (181 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 507.1
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 11.7 g
- Cholesterol 50.0 mg
- Sodium 561.1 mg
- Total Carbohydrate 79.4 g
- Dietary Fiber 2.9 g
- Sugars 38.8 g
- Protein 6.6 g