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Tart Cherry Cobbler on a plate
Andrew Fowler

Tart Cherry Cobbler

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