How to make

Cherry Cobbler

Why you'll love it

This cobbler is both sweet and tart from the ripe cherries. And the biscuit topping is buttery and delicious.


For the Cherries – 8 cups pitted sweet cherries thawed and drained if frozen – 1/4 cup brown sugar – 1/4 tspsalt
 – 1 1/2 tsp cornstarch – 1 tsp vanilla extract – 1/4 tsp almond extract – 4 Tbsp fresh lemon juice Biscuit Topping – 2 cups all-purpose flour – 2 tsp baking powder – 1/2 tsp salt – 1/2 cup granulated sugar – 1/2 cup unsalted butter – 1 cup buttermilk – 2 Tbsp unsalted butter – coarse sugar for topping

Step 1

Add the pitted sweet cherries to a large bowl along with the brown sugar, salt, cornstarch, vanilla extract, almond extract, and fresh lemon juice. Stir it all together and transfer the mixture to a 9×13 inch baking dish.

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Step 2

In a separate bowl, combine the flour, baking powder, salt, and granulated sugar, then add the cold cubed butter. Cut through the butter using your hands or a pastry cutter. Then add the buttermilk and mix it all with a wooden spoon

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Step 3

Using a medium-sized cookie scoop, dollop scoops of the dough on top of the cherries. Then brush it with melted butter and sprinkle on coarse sugar (optional).

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Step 4

Bake at 370°F for about 35 to 40 minutes, or until the top of the biscuit topping is golden brown. Serve warm.

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