Sour Cherry Cobbler

Biscuit Topping:

  • 2 cups all-purpose flour
  • 6 T. sugar, plus 2 T. for sprinkling
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 T. cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup buttermilk


  • 4 (24-ounce) jars Morello cherries, drained (about 8 cups drained cherries), 2 cups juice reserved
  • 3/4 to 1 cup sugar
  • 3 T. plus 1 tsp. cornstarch
  • Pinch salt
  • 1 cup dry red wine
  • 1 (3-inch) cinnamon stick
  • 1/4 tsp. almond extract

For the biscuit topping, in a food processor, pulse the flour, 6 tablespoons of the sugar, baking powder, baking soda and salt to combine. Scatter the butter pieces over the flour and process until the mixture resembles coarse meal, about 15 one-second pulses. Transfer to a medium bowl; add the buttermilk and toss to combine. Using a 1 1/2- to 1 3/4-cup spring-loaded ice cream scoop, scoop 12 biscuits onto the parchment-lined baking sheet, spacing them 1 1/2 to 2 inches apart. Sprinkle the biscuits evenly with the remaining 2 tablespoons sugar and bake in a preheated 425-degree oven until lightly browned, about 15 minutes.

For the filling, meanwhile, spread the drained cherries in an even layer in a 13-by-9-inch glass baking dish. In a medium nonreactive saucepan, stir the sugar, cornstarch and salt together. Whisk in the reserved cherry juice and wine; add the cinnamon stick. Cook over medium-high heat, whisking frequently, until the mixture simmers and thickens, about five minutes. Discard the cinnamon stick, stir in the almond extract and pour the hot liquid over the cherries in the baking dish.

Arrange the hot biscuits in three rows of four over the warm filling. Bake until the filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on a wire rack 10 minutes; serve warm.

  • Yields: 12 servings
  • Preparation Time: 60 minutes
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