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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A sweet, tasty cobbler that everyone will enjoy -Source: America's Test Kitchen Ingredients:
2 cups unbleached all-purpose flour |
6 tablespoons granulated sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon table salt |
6 tablespoons unsalted butter, cut into 1/2 inch cubes (cold) |
1 cup buttermilk |
2 tablespoons granulated sugar, for sprinkling |
4 (24 ounce) jars morello cherries, drained (about 8 cups drained cherries) |
3/4-1 cup granulated sugar |
3 tablespoons cornstarch, plus |
1 teaspoon cornstarch |
1 pinch table salt |
1 cup dry red wine |
1 cinnamon stick (3-inches) |
1/4 teaspoon almond extract |
Directions:
1. Use smaller amount sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.
2. Adjust rack to middle position and heat oven to 425F Line baking sheet with parchment paper.
3. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl,; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2 inch to 1 3/4 in spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 - 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops, and bottoms, about 15 minutes. (Do not turn off oven.).
4. Meanwhile, spread drained cherries in even layer in a 9x13 inch glass baking dish. Stir sugar, cornstarch and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set sauce pan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 mintues. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
5. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.
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