Quick but old-fashioned, sour cherries shine under the influence of bourbon in this biscuit-crowned cobbler. Check out How to Pit Cherries if you haven't done so before.
Ingredients:
- 5 cups sour cherries, pitted
- 2 Tbsp. cornstarch
- 3/4 cup sugar plus 2 Tbsp. sugar, divided
- 1/4 cup bourbon
- 1 1/2cups flour
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 4 Tbsp. butter
- 2/3 cup heavy cream or 1/2 cup milk
Preparation:
- Preheat the oven to 350 degrees.
- Combine cherries, 3/4 cup sugar, cornstarch, and bourbon. Let macerate while you prepare the biscuit topping.
- In a medium bowl, whisk together flour, salt, baking powder, and 2 Tbsp. sugar. Slice the butter thinly, toss it in the flour mixture, and pinch into cherry-pit sized pieces. Drizzle in the cream, stir to combine, and knead half-a-dozen times. Place on a lightly floured surface and roll 1/2-in. thick. Cut into biscuit rounds or diamond shapes.
- Pour the cherry mixture into an ungreased 1-quart casserole and top with biscuits. Bake until biscuits are golden and juices are thickened, about 45 minutes. Cool briefly and serve with ice cream, warm milk, or lightly whipped cream.
Makes 8 servings.
Note: For an even quicker cobbler, add an extra 1/4 cup milk to the biscuit batter and drop directly in small mounds on top of the cherries.
