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Sour Cherry Cobbler

This delicious cobbler has light, fluffy biscuits on a bed of a tart cherries in a rich, wine infused syrup
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Servings 12 servings

Ingredients
  

Biscuits

  • 2 cups unbleached all-purpose flour
  • 6 TBS granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 6 TBS unsalted butter (cold) cut into 1/2 inch cubes
  • 1 cup buttermilk
  • 2 TBS granulated sugar for sprinkling

Cherry Filling

  • 4 24 oz. jars Morello cherries, drain, reserve 2 cups juice (about 8 cups drained cherries)
  • 3/4-1 cup granulated sugar
  • 3 TBS cornstarch, plus one teaspoon cornstarch
  • pinch table salt
  • 1 cup dry red wine
  • 1 3 inch cinnamon stick
  • 1/4 tsp almond extract

Instructions
 

  • Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
  • In work bowl of food processor fitted with steel blade, pulse flour,6 TBS 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 a medium bowl, add buttermilk and toss with rubber spatula to combine. Using a 1 1/2 to 1 3/4 inch spring-loaded ice cream scoop,scoop 12 biscuits onto baking sheet, spacing the 1 1/2 inches to 2 inches apart. Sprinkle biscuits evenly with 2 TBS 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 9 by 13 inch glass baking dish. Stir sugar, cornstarch and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stickiest saucepan over medium-high heat and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes. 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.

Notes

Note: Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.
Serve with freshly whipped cream and a drizzle of Chambord, if you like!