This cherry cobbler recipe is cherries under a dropped biscuit topping. It is not cherry pie or a dump cake.
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Cherry Cobbler
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Cherry Cobbler. From Alissa.
Ingredients
Scale
- 4 cups pitted cherries
- 3/4 cup (150g) sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup (125g) flour
- 1/4 cup (50g) sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 4 tablespoons melted butter
Instructions
- Heat the oven to 375°F (190°C).
- Toss cherries with 3/4 cup sugar, cornstarch, and lemon juice. Spread in a baking dish.
- Stir flour, 1/4 cup sugar, baking powder, salt, milk, and butter. Drop over the fruit. Bake 35 to 40 minutes.
Notes
Cornstarch in the fruit keeps the juice from flooding the biscuits.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Fresh or frozen
Frozen cherries go in still frozen. Add 5 minutes.
Top
Dropped batter, not a pie crust.
Sugar
Sweet cherries need less. Taste one.
Rest
Ten minutes so the juice thickens.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Pie filling
A can works. Skip the cornstarch and cut the sugar in half.
Storage
Fridge, 3 days. Rewarm at 325°F.
Almond
A drop of extract in the fruit.
Biscuit
The top should be dry in the center, not doughy.