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Summertime calls for cobblers, add this Cherry Cobbler to your recipe repertoire, and you won’t be sorry. In fact when I made this to photograph and left it to cool I came home to half of it eaten. It was THAT tempting.
Sweet bing cherries pitted and frozen at the height of the summer season are paired with a crumbly sweet biscuit topping to make this an almost irresistible cherry cobbler.
Can you bake with Bing Cherries?
YES! I know most recipes call for sour cherries for baking. And that’s great. But you can ALSO use bing cherries. Bing cherries typically require LESS sugar because they’re already sweet. You may ALSO want to offset the sweetness of the cherries with a dab of lemon or lime juice. It just gives the fresh cherry flavor some depth.
They’re also bigger and cook down a little softer than sour cherries. I make bing cherry pie filling all the time. In our house, it’s not Thanksgiving without a bing cherry pie
You can occasionally find pitted sweet(bing) cherries in the freezer section but I like to just buy them fresh when they’re in season. I pit them, freeze them on a baking sheet, and then put them in a food saver bag and seal them up. You can also use a Ziploc and just remove as much of the air as possible.
Biscuits or Crumble Topping?
You can make a cobbler with a biscuit topping OR crumble topping. This recipe works with either! You can make biscuits and top the hot fruit with them. But you can also just crumble the topping mixture over the top of the fruit as well. Both get topped with the extra 2 TBSP of sugar. And baked for about the same time give or take a couple of minutes.
What do I need to make A Sweet Cherry Cobbler?
- a 2 1/2 quart baking dish
- sweet pitted bing cherries, fresh or frozen
Whether you use fresh OR frozen cherries you will need the same amount of cherries!
Bing Cherry Filling
- 4 cups pitted bing cherries, frozen or fresh
- 1/4 cup water
- 1 1/2 TBSP cornstarch
- 1/3 cup sugar
- 1-2 teaspoons lemon juice, to taste
Sweet Biscuit Topping
- 1 cup flour
- 1 tsp baking powder
- 1/4 cup +2 TBSP sugar, divided
- 3 TBSP cold butter
- 2 TBSP buttermilk
- 1 egg
- preheat the oven to 375°
- put the cherries in a heavy bottom saucepan, mix the water and the cornstarch together
- pour it over the cherries
- add the sugar
- cook over medium heat until the cherry mixture gets thick
- once the mixture is thickened up taste and add 1-2 tsp of lemon juice, cover and keep warm until ready to use
- mix the flour, 1/4 cup sugar, and baking powder together
- cut in the cold butter
- mix the eggs and buttermilk together and quickly stir into the flour mix toss until the dough comes together but keep it light and fluffy
- pour the hot cherry mixture into a 2 1/2 quart baking dish
- use a fork and drop pieces of the dough on top of the cherries
- sprinkle the dough with the remaining sugar
- bake for 20 -25 minutes or until the dough is baked through
- serve hot or cold
If you like a cobbler with biscuits on top pat the dough into a circle and cut biscuits and place them on top of the cherry mix, sprinkle with sugar and bake a normal.
Amount Per Serving Calories 179Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 100mgCarbohydrates 33gFiber 2gSugar 19gProtein 3g
This nutrition information was calculated using a computer program, results may vary.
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