Cherry Cobbler
A baked fruit cobbler with cherries and a thick biscuit or cake topping. The warm filling and golden crust are assembled in a baking dish and served hot.
Ingredients
Method
Preheat oven to 350°F. Pit and measure the cherries into a large bowl.
Toss cherries with sugar, lemon juice, and cornstarch until evenly coated. Transfer to a 9x13 inch baking dish and spread in an even layer.
In a large bowl, whisk together flour, baking powder, and salt.
Cut cold butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs.
Stir in buttermilk until a thick, chunky batter forms. Do not overmix.
Drop spoonfuls of batter over the cherry filling, leaving small gaps for the filling to bubble through. Sprinkle the top with 1 tbsp sugar.
Bake for 40–50 minutes until the topping is golden brown and the cherry filling bubbles at the edges.
Cool for 10 minutes before serving warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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