This cherry cobbler is part home made and a dash canned goods. It’s easy to make, delicious and sure to become a classic!
Cherry Cobbler Recipe
- 2 Cups Flour
- 1/2 Cup Sugar
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 6 Tablespoons Butter, cubed and chilled
- 1 Cup Buttermilk
- 6 14.5oz Cans Sour Cherries, drained with 2 cups juice reserved
- 1 Cup Sugar
- 3 Tablespoons + 1 Teaspoon Cornstarch
- 1 Cup Dry Red Wine
- 1 Cinnamon Stick
- 1/4 Teaspoon Almond Extract
- Preheat the oven to 425?F and move the oven racks to the middle. Line one baking sheet with parchment paper and another with aluminum foil.
- Make the crumble topping by pulsing the flora, 6 tablespoons of the sugar, the baking powder and soda, and salt in a food processor until combined. Add the butter pieces and pulse until the mixture resembles cornmeal.
- Move the mixture to a large bowl, then add in the buttermilk, stir until combined and then divide into 12 equal pieces and set them on the parchment paper lined baking sheet. Sprinkle with the remaining two tablespoons of sugar and bake for 15 minutes.
- Arrange the cherries in an even layer on the bottom of a 13 x 9 baking dish.
- In a medium saucepan, combine the cherry juice, sugar, cornstarch, wine, cinnamon and almond extract. Whisk till the cornstarch is dissolved, then bring to a simmer over medium-high heat, stirring constantly for about five minutes or until the mixture thickens. Remove the cinnamon stick and pour it over the cherries.
- Carefully lay the biscuits over the top, then set the baking dish on the foil lined baking sheet and bake for ten minutes or until the cherries are bubbling.
- Cool on a wire rack for ten minutes, then serve warm.