Ingredients:

  • 6 cups pitted fresh cherries (firm, ripe)
  • 3/4 cup granulated sugar (for filling)
  • 3 Tbsp cornstarch or tapioca starch
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp almond extract
  • 1 Tbsp unsalted butter (cut into dots, for filling)
  • 2 cups all-purpose flour (spooned and levelled)
  • 1/4 cup granulated sugar (for topping)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) very cold unsalted butter (cubed)
  • 3/4 cup cold buttermilk
  • 1 tsp granulated sugar (for sprinkling)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch (or similar 2.5-quart) baking dish.
  2. Prepare the Filling: In a large bowl, gently toss the pitted cherries with 3/4 cup sugar, cornstarch, lemon juice, and almond extract until evenly coated. Pour this mixture into the prepared baking dish and dot the top evenly with the 1 Tbsp of small butter pieces.
  3. Make the Dry Topping Mix: In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, ensuring some pea-sized butter pieces remain.
  5. Add Buttermilk: Pour in the cold buttermilk all at once. Use a fork to mix just until the dough barely comes together into a shaggy mass. Do not overmix.
  6. Form and Cut Topping: Turn the dough out onto a lightly floured surface. Gently pat or fold it 2-3 times to bring it together, then pat it into a rough oval shape about 3/4 inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits.
  7. Assemble: Arrange the biscuit pieces closely, slightly overlapping, over the cherry filling. Brush the tops lightly with any remaining buttermilk and sprinkle with the reserved 1 teaspoon of sugar.
  8. Bake: Bake for 40–45 minutes, or until the cherry filling is visibly bubbly and thick through the gaps, and the biscuit tops are deeply golden brown.
  9. Rest: Let the cobbler cool on a wire rack for at least 10 minutes before serving to allow the juices to set.