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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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