Ingredients
Cherry Filling
- 2 lbs. fresh sweet cherries, pitted (can also use frozen, thawed)
- 67 g granulated sugar
- 1 large lemon, juiced
- 30 g cornstarch
- 1/2 tsp almond extract
- 1/2 tsp cinnamon
Biscuit Topping
- 67 g granulated sugar
- Zest of 1 lemon (reserve juice for filling)
- 120 g all-purpose flour (spooned and leveled)
- 5 g baking powder
- 85 g salted butter, cold and cubed
- 120 g Greek yogurt, cold
- 1 large egg, cold
- 1 tsp vanilla extract
- 60 mL heavy cream or melted butter (for brushing on top)
- 2-3 Tbsp raw or granulated sugar (for sprinkling on top)
For Serving
- Vanilla ice cream (optional)
Instructions
- Prepare Cherry Filling: Preheat the oven to 350°F (177°C) conventional (no fan). Lightly butter a large deep dish pie or casserole dish (9″ deep dish pie pan recommended). Pit the cherries, which can be done a day ahead. Halve all cherries and quarter about half of them.
- Combine Filling Ingredients: In the prepared dish, toss cherries with sugar, lemon juice, cornstarch, almond extract, and cinnamon until fully combined.
- Puree Part of Filling: Puree about one-third of the cherry mixture in a food processor, then return the puree to the dish and mix thoroughly with the remaining cherries.
- Initial Bake of Filling: Bake the cherry mixture for 10-15 minutes while preparing the topping to begin softening the filling.
- Make Biscuit Topping: In a medium bowl, combine lemon zest and granulated sugar, rubbing them together until fragrant and well mixed. Add flour and baking powder, stir to combine.
- Incorporate Butter: Rub cold cubed butter into the dry ingredients using your fingers or a pastry cutter until the mixture becomes crumbly and butter pieces are pea-sized.
- Mix Wet Ingredients: Add Greek yogurt, cold egg, and vanilla extract to the dry mixture. Stir gently with a rubber spatula until the dough comes together and has a cookie dough-like consistency.
- Assemble Cobbler: Remove the cherry filling from the oven. Using a cookie scooper, evenly drop small scoops of the biscuit batter over the top of the hot cherries.
- Prepare Topping for Baking: Brush the biscuit tops with heavy cream or melted butter, then sprinkle with additional granulated or raw sugar for a crunchy finish.
- Bake Final Cobbler: Bake the assembled cobbler at 350°F (177°C) conventional oven for 45-60 minutes. Look for golden brown biscuits and slow, thick bubbling cherry filling around the edges. If the top browns too quickly, tent with foil until filling bubbles adequately.
- Cool and Serve: Allow the cobbler to cool slightly so the filling can set before serving warm, ideally topped with vanilla ice cream.
Notes
- Using fresh cherries gives the best flavor, but frozen pitted cherries can be used if thawed.
- Ensure the oven is set to conventional (no fan) to prevent the biscuit topping from burning before the filling is cooked through.
- The lemon zest combined with sugar in the topping enhances the flavor subtly and balances the cherry’s tartness.
- You can substitute heavy cream with melted butter for brushing the topping.
- Allowing the cobbler to cool a bit helps the filling thicken for easier serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
