This post was compensated by Crisp Cooking. Views, opinions and recipe are wholly my own.
Fresh, sweet Bing cherries have begun springing up in the markets in our area. Being in-season not only means they are available, but that they are at the peak of flavor quality and nutrition, plus they are less expensive than they will be at any other time of the year. I couldn’t resist adding some to my basket, this past week. This simple and delicious cobbler is the happy result of that decision. Fresh sweet cherries, baked in their own juices and topped with sweet, tender biscuit dough that is golden brown and crisp on top. I quickly made a batch of homemade whipped cream to top it with. The entire pan was finished after one meal and for days afterward my family kept asking me, “Is there any more cherry cobbler?” This is kind of a big deal, since typically, most of my kids are not fans of cherries or cherry-flavored anything. This recipe, and FRESH, in-season cherries, are just that good. I can’t wait for you to try it!
Utilizing in-season fruit and vegetables is a great way to stretch your grocery budget, and get the best flavor-punch for your dollar. Don’t miss the opportunity to try some new ones and tantalize your family’s tastebuds while offering them food at the peak of its nutritional value.
The most time-consuming part of this process is pitting the cherries. Once you’ve done that, the rest goes together quickly. I pitted all the cherries I bought and then just weighed out what I needed for this recipe. Toss the pitted cherries in a 9×13 baking pan and sprinkle with the sugar, then cornstarch, stirring to be sure the cherries are evenly coated.
My new Dual Juicer from Crisp maximized the amount of juice I was able to get from a single lemon. I love that nothing went to waste, like it often can when I’m squeezing them by hand. The Dual Juicer has two juicing reamer heads, one for small fruit, and one for large. Simply flip the head to the side that works best for your current recipe. The seeds and pulp are collected in the sieve/tray and you can remove the tray to pour the juice with no pulp, or choose one of the two strainer spouts to get just the amount of pulp you want in your juice. I got a full quarter cup of juice from one average lemon. The Dual Juicer from Crisp, has clearly marked measurements on the outside of the frosted cup, so you can easily read how much juice has already been produced and measure it accurately for your favorite recipes. It’s dishwasher safe and has a non-skid base that grips your counters and makes it easy to manage, even with just one hand. This is another indispensable, high quality tool from Crisp that has found a permanent home in my kitchen! Want one for your kitchen? Be sure to check it out, along with all the other awesome tools, on Crisp’s website. And be sure to enter the giveaway, below! One lucky Busy-at-Home reader is going to win a Dual Juicer!
Sprinkle the lemon juice over the cherry, sugar, cornstarch mixture in your 9×13 baking dish. While you could certainly skip the lemon juice in this recipe, the brightness and acidity it adds deeply enhances the flavor of the finished dish and balances the sweetness.
The best biscuit topping for cobblers is slightly sweet and tender. Prepping it is as simple as cutting cold, cold butter into dry ingredients and then mixing in heavy cream, just until all the dry ingredients are moistened. You can use a pastry blender, fork or even your fingers to work the butter into the dry ingredients. Just be sure to work quickly, distribute it evenly and look for a coarse texture, not a smooth one. Small chunks of butter left lumpy in the flour mixture will add flakiness to the finished product.
Add the cream and begin to lightly stir it into the butter/flour mixture with a fork. You want all the dry ingredients to be moistened and start pulling together, but don’t overwork the dough or it wil become tough after it’s baked. The dough will not be smooth. It will be shaggy, sticky and moist. Trust me, that’s perfect!
I use my hands to plop chunks of that deliciously sweet, biscuit dough over the top of the cherries. Try to distribute it evenly and don’t worry about spreading it out or smoothing it down. Once you’ve distributed all the dough across your cobbler, it’s ready to bake. Pop it in the oven for 40 to 45 minutes and get ready for the stampede when it comes out of the oven! It will be golden brown, with bubbly cherry all around the edges. Whipped cream or ice cream are both delicious served with this scrumptious dessert. We LOVE it with fresh, homemade whipped cream!
- 3 lbs pitted sweet cherries
- juice of 1 lemon (1/4 cup)
- 2 cups sugar
- 3 T. cornstarch
- ¾ cup cold butter
- 2 cups flour
- ¾ cup sugar
- 2 t. baking powder
- 1 cup heavy cream
- Pit the cherries and weigh out 3 lbs. Pour into an ungreased, 9x13 baking dish.
- Stir together the cornstarch and 2 cups of sugar. Pour over the cherries and stir to be sure cherries are evenly coated.
- Sprinkle the lemon juice evenly over the cherries.
- Mix up the cobbler topping by first combining the flour, sugar and baking powder.
- Cut in the butter until it is incorporated and creates coarse crumbs.
- Stir in the cream with a fork, stirring only until all the dry ingredients are moistened and a loose shaggy dough has formed.
- Plop pieces of dough, evenly, over the cherries in your baking dish, until all the dough has been used.
- Bake at 350 degrees for 45-50 minutes, or until topping is golden brown and cherry juices are bubbbling around the edges of the biscuit topping.