Cherry Cobbler

Presented by Chef Jill Aker-Ray

Yield:  4-6 servings


fruit –

?  3 cups sour cherries, pitted (I used 3)

?  1 T cornstarch

?  1/3 cup sugar

?  zest and juice from 1/2 a lemon

•1 t almond extract

cobbler –

?  1 cup flour

?  1 t baking powder

?  1/2 t salt

?  2 T sugar

?  6 T butter, cut into pieces and chilled

?  1/4 cup+ buttermilk or regular milk


1  Preheat your oven to 350F. Combine cherries, cornstarch, sugar, lemon zest, and juice in a small saucepan. Heat until boiling, turn off heat. Transfer cherry mixture to one large cast iron skillet (or 8-9 inch baking pan) or for single servings, 4-6 oven safe ramekins. Meanwhile, stir together the flour, baking powder, salt, and sugar. Cut the butter into the dry ingredients using a pastry blender or your fingertips until it resembles crumbs. Add milk a tablespoon at a time and stir gently until a soft dough forms.

2  Dollop the dough over the cherries and bake in a 350F oven for 30-45 minutes or until the biscuit is lightly browned and the cherry filling is bubbling. Serve with vanilla whipped cream.