Popular sour cherries also called tart cherries are Montmorency, a glassy red cherry with translucent golden juice or Morellos, a darker red cherry that gives off a purple juice. They usually can be found at Green City Farmer’s Market.
Ingredients
- 1 Tbsp unsalted butter
Fruit Filling
- 3/4 cup sugar 5 1/4 oz
- 3 Tbsp cornstarch
- 1/4 tsp sea salt
- 4 cup sour cherries pitted
- 2 Tbsp vanilla extract
Biscuit
- 1 to 1-1/4 cups all purpose flour 6 1/4 oz
- 3/4 cup unsifted cake flour 4 oz
- 2 tbsp sugar divided
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter 4 oz. - cut into cubes
- 3/4 cup buttermilk + 1 Tbsp
- 1/4 cup heavy cream
Servings:
Instructions
- Preheat over to 375 F. Butter a 3-quart baking dish. Combine sugar, cornstarch and salt in a bowl. Add cherries, toss until evenly coated. Stir in vanilla, Spoon fruit mixture into prepared pan. Whisk flours, 1 Tbsp. sugar, baking power and salt together in a bowl. Add butter and toss to coat. Using finger tips or pastry blender, cut in butter until size of large peas. Combine 3/4 cup buttermilk and the cream. Pour into dry ingredients mixture, stir until dry ingredients are moistened. Dough will be crumbly. Turn dough out only lightly floured work surface. Press dough into rectangle and roll out to 1/3 inch thickness. Cut out twelve 2-1/2 inch round or square biscuits. Place biscuits atop fruit filling. Brush tops of biscuits with remaining 1 Tbsp buttermilk. Sprinkle with remaining sugar. Bake 50 minutes or until biscuits are golden and filling is bubbling all over. Serve warm. Tip: Store cobbler covered with tea towel at room temperature for up to two days. Or cover and refrigerate leftover cobbler. Reheat in a 300F over until warmed through.
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