Sour Cherry Cobbler
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
12
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
- 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.
- Adjust rack to middle position and heat oven to 425F Line baking sheet with parchment paper.
- 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.).
- 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.
- 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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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.