Ingredients:

  • 6 cups pitted sour/tart cherries (fresh or frozen)
  • 3/4 cup granulated sugar (150g)
  • 3 tablespoons cornflour (cornstarch)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract (optional)
  • Pinch of fine sea salt
  • 2 1/4 cups all-purpose flour, sifted (270g)
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar (50g)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, very cold and cubed
  • 3/4 cup heavy cream (or milk)
  • 1 tablespoon extra heavy cream for brushing

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Combine Filling Ingredients: In a large bowl, gently mix the cherries, 3/4 cup sugar, cornflour, lemon juice, almond extract, and salt until the cornflour is fully incorporated and coats the fruit.
  3. Transfer Filling: Pour the cherry mixture evenly into the prepared baking dish.
  4. Mix Dry Topping Ingredients: In a separate medium bowl, whisk together the sifted flour, baking powder, 1/4 cup sugar, and salt for the topping.
  5. Cut in the Butter: Using a pastry blender or your fingertips, quickly cut the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. Do not overwork.
  6. Add Liquid: Pour the 3/4 cup heavy cream into the flour/butter mixture. Stir just until a shaggy, slightly sticky dough forms. Do not knead!
  7. Drop Topping: Drop spoonfuls (about 1/4 cup each) of the dough evenly over the cherry filling, leaving small gaps between the dollops.
  8. Brush & Bake: Brush the tops of the biscuit mounds lightly with the reserved tablespoon of cream. Bake for 40–45 minutes, or until the topping is deeply golden brown and the cherry filling is vigorously bubbling around the edges.
  9. Cool: Let the Cherry Cobbler rest on a cooling rack for at least 20 minutes before serving to allow the filling to set.