Cherry-Almond Biscuit Cobbler

In the height of cherry season, there should be no other dessert more prominent on your table than something featuring these sweet, juicy jewels. This is easier than cherry pie, more crisp than a cobbler, and more saucy and filled than a shortcake. It’s the best of all those worlds.
This recipe takes its lead from these flaky buttermilk biscuits, from Bon Appetit. Made a little more sweet from both sugar and the substitution of heavy cream for the buttermilk, these lemon-scented, little baby biscuits are super-flaky, tender and stay crisp while soaking up some of the cherry juice from the filling. I mean, could they get any cuter on top of this cobbler? Plus you can pull them off individually with your hands to make this a real sensory experience. Make sure to tuck them in snugly so they have nowhere to rise (or spread) but upwards.The filling is absolutely full of cherries and flavors that complement cherry. A little pinch of cinnamon, almond and vanilla extracts, and a little booze by way of Kirsch (cherry-flavored liqueur) and Amaretto (almond-flavored liqueur) really amp up the cherry flavor. You don’t have to use the alcohol, but I’m always looking for ways to add more flavor (and liquor) to my food, so I consider it non-optional. Lemon juice cuts through the sweetness.

The filling will bubble up and reduce significantly while baking, making a concentrated syrup to surround the soft, warm cherries. No need to fret if you have massive spillover, but do prepare yourself for a little clean-up job. I baked these in six individual gratin dishes, but you can absolutely bake them in one casserole dish (à la Bon Appetit); just check them after about 45 minutes to see how golden-brown the biscuits are.I do absolutely insist that you serve this with ice cream, or something creamy (e.g. whipped cream) if you don’t want ice cream. Or accidentally find yourself out of it. (GASP!) I hope that never happens to you. I made a homemade almond ice cream, but it’s not quite ready for its grand debut so just buy (or make) some really high-quality vanilla/almond ice cream and plop it right on top. All the better when it starts melting and mixing with the cherry filling.

Cherry-Almond Biscuit Cobbler

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• Author: Amanda
• Yield: 6 to 8 servings 1x

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Description

A mash-up of cherry pie, cobbler and shortcakes! This heavenly summer dessert has almond-cherry filling underneath downright adorable mini cream biscuits. A good sprinkling of turbinado sugar gives the final bake a sparkle and some crunch.

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Ingredients

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BISCUITS:

• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon baking powder
• Zest of 1 lemon
• Big pinch of kosher salt
• 2 cups (240 grams) all-purpose flour, plus more for dusting the surface
• 1 stick (113 grams) butter, cut into pieces and cold
• 1–1/3 cups cold heavy cream

FILLING:

• 2 pounds fresh or frozen sweet cherries, pitted
• 1/2 cup (50 grams) granulated sugar
• 1/4 cup fresh lemon juice
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Pinch of kosher salt
• 1 tablespoon Kirsch, or more to taste, optional
• 1 tablespoon Amaretto, or more to taste, optional
• 3 tablespoons butter, melted
• Turbinado sugar, for sprinkling
• Vanilla or almond ice cream, for serving

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Instructions

1. Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
2. To make the biscuits: Whisk together the granulated sugar, baking powder, lemon zest, salt and 2 cups flour in a medium mixing bowl. Add the cubed butter and toss to coat in the dry ingredients. Using your fingers, work the butter into the flour mixture until the pieces are about the size of a pea.
3. Slowly pour the cream into the biscuit dough, folding together to distribute. Fold the dough over onto itself several times until it begins to come together. Turn out onto a lightly floured work surface. Pat into a 3/4-inch-thick rectangle.
4. Cut this square into 4 smaller squares and stack them on top of each other.  Press down on this biscuit tower into a 1/2-inch-thick rectangle, dusting with more flour as needed.
5. Use a 1-1/2-inch round cutter to punch out biscuits. Keep your cutter well-floured and when cutting the biscuits, make one clean cut straight down; don’t twist the biscuit cutter while cutting until you get down to the counter.This will ensure the edges of the dough stay open, allowing them to rise and flake when baking.  Transfer the mini biscuits to the foil-lined baking sheet and place in the freezer for at least 15 minutes.
6. Prepare the filling: Mix the cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla and almond extracts, salt and Kirsch and Amaretto, if using, in a large mixing bowl. Transfer the filling to a 2-quart baking dish or six individual gratin dishes.
7. Arrange the chilled biscuits over the filling, fitting each in snugly. Brush the tops with the melted butter and generously sprinkle with turbinado sugar. Place the gratin dish (or individual dishes) back on the foil-lined baking sheet that held the biscuits.
8. Bake the cobbler at 400° for 10 minutes, then reduce the heat to 350° and continue baking for 45 to 60 minutes more, depending on the size of your baking dish. The biscuits should be golden brown and crisp on top, and the filling should be thickened and bubbly. Let cool for 10 minutes before serving with ice cream.

Notes

Inspiration: Cherry Biscuit Cobbler on bonappetit.com

• Category: Fruit Desserts, Desserts