Cherry Cobbler with Biscuit Topping
This easy cherry cobbler with biscuit topping features juicy sweet cherries baked beneath a golden, buttery biscuit crust. A classic summer dessert that's simple to make and perfect served warm with ice cream.
Ingredients
- 1½ pounds fresh cherries pitted and halved
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 tablespoon fresh lemon zest
For the biscuit topping
- 1½ cups all purpose flour
- 2 tablespoons granulated sugar plus extra to dust on top
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl add the cherries, granulated sugar, cornstarch, lemon zest and almond extract. Stir together and set aside while preparing the biscuit topping.
- In a separate mixing bowl whisk together the all purpose flour, baking powder and kosher salt. Add in the butter tossing to coat in flour. Using a pastry blender or your hands cut the butter into the flour mixture until it you've got coarse pea-sized pieces. Pour in the buttermilk and almond extract. Using a fork stir together until a loose, shaggy dough forms. Using your hands gently form the dough together until no excess flour remains.
- Transfer the cherry mixture into a 2 quart baking dish. Shape the dough into 10 equal-sized pieces and place over the cherry mixture. Sprinkle tops of the biscuits with granulated sugar.
- Bake for 40-50 minutes or until the biscuits are golden brown and the filling is bubbly. Allow the cobbler to cool for at least 15 minutes before serving.
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