CLASSES

Sour Cherry Cobbler

This easy recipe can satisfy a crowd for brunch or dessert. Use when cherries are in season for the ultimate flavor.

man_icon

Yield: 8 servings

man_icon

Active Time: 30 minutes
Start to Finish: 1 hour 30 minutes

For this recipe you’ll need:

Filling:
4 cups sour cherries, picked over, rinsed and drained well
2 Tablespoons cornstarch
2/3 cup sugar
2 Tablespoons fresh lemon juice
1/4 teaspoon almond extract
Dough:
2 cups flour
1/2 teaspoon salt
2 Tablespoons baking powder
2 Tablespoons sugar
1 3/4 cup heavy cream
Melted butter for brushing the top of the cobbler
Demerara sugar as needed

Preheat the oven to 350 degrees.
Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl.
Stir in the cornstarch, sugar, lemon juice and almond extract.
Pour the filling into a buttered baking dish and set aside while preparing the cobbler topping.
For the cobbler topping combine the flour, salt, baking powder and sugar.
Stir in the heavy cream, and mix until just combined.
Form the dough into balls and place on top of the cherry filling.
Brush the tops with melted butter and sprinkle with Demerara sugar.
Bake on a parchment lined sheet tray for about 45 to 50 minutes, or until the top is golden and the filling is bubbly.