Ingredients
Scale
For the Cherry Filling:
- 4 cups fresh or frozen cherries, pitted
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Pinch of salt
For the Biscuit Topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cold unsalted butter, cut into small pieces
- ½ cup buttermilk (or whole milk)
Instructions
- Prepare the Cherry Filling:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Toss to coat the cherries evenly.
- Pour the cherry mixture into a greased 8×8-inch baking dish or a similar-sized ovenproof dish.
- Make the Biscuit Topping:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk until just combined; the dough will be slightly lumpy.
- Assemble and Bake:
- Drop spoonfuls of the biscuit dough over the cherry filling, covering most of the surface but leaving some gaps.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
- Let the cobbler cool slightly before serving.
- Serve:
- Enjoy the cherry cobbler warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 400kcal
- Fat: 18g
- Carbohydrates: 60g
- Protein: 3g