Sour Cherry Cobbler

If you are lucky enough to find fresh sour cherries, make this cherry cobbler immediately. It’s sweet and tart and downright amazing. Sour cherry cobbler
Yield 8 servings
Time 40 minutes
  • large pot
  • wooden spoon
  • casserole or glass baking dish
  • medium bowl
  • small bowl
  • whisk
  • 2 spoons
  • ½ c water
  • 2 T lemon juice
  • ½ c + 2 T sugar
  • 1 T cornstarch
  • 4 cups sour cherries, pitted
  • 1 c flour
  • ½ t baking soda
  • 1 t baking powder
  • ½ t salt
  • 3 T melted butter
  • ½ c buttermilk or cream
Directions Combine water, lemon juice, cornstarch and ½ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add cherries.

Simmer for a minute, taste, and add more sugar or lemon if necessary.

Pour into baking dish or casserole.

Preheat oven to 400.

Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.

Whisk the melted butter into the buttermilk, then add it to the dry ingredients.

Mix minimally but well, until you end up with a sticky mixture.

Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky, the easiest way to do this is to get a spoonful and use the other spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.

Bake for 20-25 minutes, until the topping is golden brown.

Notes Serve the cobbler hot with whipped cream, crème fraîche, or vanilla ice cream.

You can use canned or frozen cherries, but the cobbler won’t be nearly as good.

If you don’t have sour cherries, you can use sweet ones, but you’ll want to start with less sugar and add more to taste.

Also try Berry cobbler and Rhubarb cobbler.

  Key to abbreviations and conversions
  Sour cherry cobbler