There is nothing better than enjoying summer-picked fruit in the dead of winter. Last summer I picked 45 pounds of cherries. We dried cherries and made Black Forest preserves, fruit leather, cherry jam, cherry preserves and frozen pie cherries. I love grabbing a bag of gorgeous sour cherries out of the freezer on a frigid February day, and this year I came up with the perfect recipe for them.
This cobbler is adapted from the 1997 edition of The Joy of Cooking "Blueberry Cobbler with Sour Cream Biscuits".
Cherry Cobbler with Almond Biscuits
5 cups pitted sour cherries
1 1/2 cups sugar
3 tablespoons cornstarch
pinch of allspice
Biscuits
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
5 tablespoons cold, salted butter, cut into small pieces*
1/2 cup sour cream
1/4 cup milk, half and half, or heavy cream
1/2 cup slivered almonds or almond slices
1 teaspoon almond extract
Spread the cherries on the bottom of a 9 x 11 baking dish. Sprinkle the sugar, allspice and cornstarch over the top of the cherries and mix to combine. In a separate mixing bowl, blend together the flour, sugar, baking powder, and baking soda. Add the cold pieces of butter and blend quickly with fingers until the mixture resembles very coarse breadcrumbs. In a separate bowl mix together the sour cream, almond extract and half and half. Gently combine the sour cream mixture and the dry ingredients. Mix until combined. Fold in almonds. Drop biscuit mixture by tablespoons on top of the cherry filing. Bake in a 350 degree oven until the cherries are bubbly and the biscuits are browned.
You must serve this with good vanilla ice cream. That is all.
*I use salted butter instead of unsalted butter because I omit the salt in the recipe.
This cobbler is adapted from the 1997 edition of The Joy of Cooking "Blueberry Cobbler with Sour Cream Biscuits".
Cherry Cobbler with Almond Biscuits
5 cups pitted sour cherries
1 1/2 cups sugar
3 tablespoons cornstarch
pinch of allspice
Biscuits
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
5 tablespoons cold, salted butter, cut into small pieces*
1/2 cup sour cream
1/4 cup milk, half and half, or heavy cream
1/2 cup slivered almonds or almond slices
1 teaspoon almond extract
Spread the cherries on the bottom of a 9 x 11 baking dish. Sprinkle the sugar, allspice and cornstarch over the top of the cherries and mix to combine. In a separate mixing bowl, blend together the flour, sugar, baking powder, and baking soda. Add the cold pieces of butter and blend quickly with fingers until the mixture resembles very coarse breadcrumbs. In a separate bowl mix together the sour cream, almond extract and half and half. Gently combine the sour cream mixture and the dry ingredients. Mix until combined. Fold in almonds. Drop biscuit mixture by tablespoons on top of the cherry filing. Bake in a 350 degree oven until the cherries are bubbly and the biscuits are browned.
You must serve this with good vanilla ice cream. That is all.
*I use salted butter instead of unsalted butter because I omit the salt in the recipe.
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