Prep 20 mins
Cook 25 mins
Oh, so good! (Prep time doesn't include pitting the cherries.)
- 3 cups bing cherries, pitted and halved
- 4 tablespoons unsalted butter, cut into pieces
- 1⁄4-1⁄2 cup sugar or 1⁄4-1⁄2 cup Splenda sugar substitute
- 1⁄3 cup flour
- 1 cup flour
- 3 tablespoons unsalted butter, chilled
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4-1⁄3 cup buttermilk
- sugar, for sprinkling top
- Preheat oven to 425 degrees F.
- In mixing bowl, combine cherries, flour and sugar; toss to coat evenly.
- Place in 8” square pan and bake for 25-30 minutes until bubbly.
- Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend.
- DO NOT OVERMIX; dough will be tough.
- When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar.
- Return to oven for 25-30 minutes or until topping is done and golden brown.
- Serve hot or cool with whipped cream.
I really liked the cherry filling, but the crust left something to be desired. I thought it was not sweet enough. It tasted like plain bisquick dough and I even added the sugar on top. Undecided on whether I will try it again to see if it was a chef error.
This cobbler was yummy and easy. When making other cobblers, I hadn't ever cooked the fruit seperately at first but I'm glad I did in this recipe. It insured the topping wasn't gooey on the bottom. I used 1/2 cup of sugar in this recipe and that made the cherries sweet enough but next time I think I'll add a tablespoon or two of sugar to the topping part of the recipe. Also, next time I'll add 1/2 teaspoon of almond extract to the cherries.
This was terrific!! I love cherries, and this was a wonderful use of fresh cherries!!! This was wonderful with some fresh whipped cream!!