Very Cherry Cobbler
Cherry season is short, so be sure you don't miss out on making this delicious cobbler. (Of course, if you do, you can always use frozen cherries.)
2 cups water
3 tablespoons cornstarch
2 pounds (6 cups) pitted Northwest fresh sweet cherries
1/4 cup granulated sugar
2 teaspoons freshly grated lemon peel
1/2 teaspoon salt
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup heavy cream
Milk or cream for brushing on biscuits
Sugar for sprinkling on biscuits
- For Filling: In large saucepan, stir together water and cornstarch. Add cherries, sugar, lemon peel and salt. Bring to a boil over medium heat. Cook 5 minutes, stirring, until mixture thickens and become clear. Transfer fruit mixture to shallow 1 1/2-quart baking dish; set aside.
- For Biscuit Topping: Combine flour, sugar, baking powder and salt in medium bowl. In a separate bowl, beat heavy cream until soft peaks form. Add cream to dry ingredients; mix with fork until mixture begins to hold together. Transfer to lightly floured surface; knead 10 times or until smooth dough forms. Roll or pat out to 3/4-inch thick circle.
- Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle with sugar.
- Bake in a preheated oven at 425°F (220°C) for 15 to 20 minutes, or until biscuits are browned and fruit is bubbling. Cool slightly before serving.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 448 Cal., 6.0 g pro., 16.0 g total fat, 72.0 total carb., 54 mg chol., 4.0 g dietary fiber and 440 mg sodium.
Recipe and photograph provided courtesy of Washington State Fruit Commission.