CHERRY COBBLER

Cherry Cobbler
Everyday Food (June 2010)
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Serves 8
Active Time: 15 Minutes
Total Time: 55 Minutes + Cooling

• 3 3/4 cups all-purpose flour, plus more for rolling
• 4 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) very cold unsalted butter
• 2 cups cold heavy cream, plus more for brushing
• 3 pounds fresh cherries, pitted, or 2 1/4 pounds frozen cherries
• 4 teaspoons cornstarch
• 1 teaspoon pure vanilla extract

Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box crater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4 cinch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough. 

In a bowl, combine cherries, 1/2 cup sugar, cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2 cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.