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Tart Cherry Cobbler
Melissa Hart

Tart Cherry Cobbler

Jarred or canned tart cherries are more dependable here than sweet fresh cherries because their acidity survives the sugar and biscuit crust. Drain them well, then replace part of the liquid with measured cherry juice. The filling should look loose when hot; it thickens as the cobbler cools.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 6 cups drained canned or jarred tart cherries
  • 1/2 cup reserved cherry juice
  • 3/4 cup granulated sugar
  • 4 tbsp cornstarch
  • 1/2 tsp almond extract
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 2/3 cup whole milk

Method
 

  1. Heat the oven to 375°F and butter a 3-quart baking dish.
  2. Whisk the cherry juice, 3/4 cup sugar, cornstarch, almond extract and 1/4 teaspoon salt, then fold in the drained cherries.
  3. Pour the fruit mixture into the dish and bake for 10 minutes.
  4. Whisk the flour, 1/3 cup sugar, baking powder and 1/2 teaspoon salt; cut in the butter and stir in the milk to form a soft dough.
  5. Drop small spoonfuls of dough evenly across the hot cherries, leaving several open channels.
  6. Bake for 28 to 30 minutes until the biscuits are browned and the center bubbles steadily; cool for at least 30 minutes.