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Fresh Cherry Cobbler
6 servings Easy
5.0 1
(1)
Total:
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Ingredients (13)

For the filling:

  • 6 cups fresh sweet cherries, pitted
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup orange juice
  • 4 teaspoons cornstarch

For the biscuit topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1/4 cup light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces
  • 1 large egg, beaten
  • 1/4 cup milk
Nutritional Information
  • Calories490
  • Fat9.51g
  • Saturated fat5.45g
  • Trans fat0.31g
  • Carbs100.7g
  • Fiber4.81g
  • Sugar75.62g
  • Protein5.34g
  • Cholesterol52.37mg
  • Sodium122.04mg
  • Nutritional Analysis per serving (6 servings) Powered by

Fruit cobbler recipes vary a little in the kind of toppings they have, either crumbly or biscuity. This easy version (adapted from one of Emeril Lagasse’s on the Food Network site) is the latter: a cornmeal biscuit topping with fruit underneath. First, heat pitted fresh cherries in a skillet with white and brown sugars, orange juice, and a little cornstarch until the mixture thickens (partially cooking the filling ensures that it doesn’t end up watery). Then, top with a biscuit-style dough and finish in the oven until golden brown and bubbling. It’s great served plain, or you can add a scoop of vanilla ice cream.

For more, try our Cherry Clafoutis or Peach Cobbler recipe.

Instructions

For the filling:
  1. 1
    Heat the oven to 400°F and arrange a rack in the middle.
  2. 2
    In a nonreactive skillet or medium saucepan, combine the pitted cherries, sugars, orange juice, and cornstarch and stir to combine.
  3. 3
    Place over medium heat and cook, stirring, until the mixture bubbles and gets a little thick. If you’re using an oven-safe skillet you can leave the filling in it, or transfer the mixture to an 8-by-8-inch glass or ceramic baking dish.

For the biscuit topping:

  1. 1
    Whisk together the flour, cornmeal, brown sugar, baking powder, and cinnamon in a large bowl to combine. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces, about 2 to 3 minutes.
  2. 2
    Mix together the egg and milk and quickly stir it into the flour-butter mixture until a soft, crumbly dough forms.

To assemble and bake:

  1. 1
    Drop the biscuit topping by spoonfuls onto the filling. Bake until the top is golden brown and the filling is bubbling around the edges, about 25 minutes.
  2. 2
    Transfer to a wire rack and let cool for at least 20 minutes before serving. Serve plain or with vanilla ice cream.
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