Cherry Cobbler

Recipe By : Cooks Illustrated
Serving Size : 8 Preparation Time :0:15
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
24 oz sour cherries -- frozen
2 tablespoons cornstarch
3/4 cup sugar
1/2 teaspoon almond extract
1 tablespoon kirsh -- or kirshwasser
BISCUIT TOPPING
1 cup flour
2 tablespoons cornmeal
1/4 cup sugar
2 tablespoons sugar -- for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon -- ground

Filling
Thaw cherries in bowl preserving juice. Combine dry ingredients then mix in with cherries and juice and put in 9x13 pan. Bake in 375F oven until filling is hot and bubbling around edges, about 25 minutes.

Topping
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second small bowl and set aside. One minute before filling comes out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.

Assemble and Bake Cobbler:
Remove filling from oven; increase oven temperature to 425F. Pinch off 8 equal sized pieces of biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool cobbler on wire rack 20 minutes and serve.

January 2011

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