Sour Cherry Cobbler
7
- Prep Time10 min
- Total Time1 h
- Makes6
Produced by AImee Nishitoba. Photo, Christie Vuong. Food Stylist, Sage Dakota. Prop Stylist, Madeleine JOhari. Le Creuset Heritage Pie Dish in white and Spoon Rest in sage,
This jammy cobbler, with a lemony biscuit topper, delivers pie vibes in a fraction of the time. Two caveats: Be sure to let the cherry juices boil before taking the cobbler out of the oven; this ensures a thickened filling. Then, allow to fully cool before serving so the flavours can settle and the filling can set.
Filling
5 cups fresh or frozen pitted sour cherries (see tip)
¾ cup granulated sugar
3 tbsp tapioca starch
1 tbsp fresh lemon juice
Topping
1 ½ cups all-purpose flour (180 g)
3 tbsp granulated sugar (37 g)
2 tsp baking powder
1 tsp kosher salt
1 ½ cups plus 1 tbsp 35% cream, divided
1 tsp lemon zest
2 tsp coarse sugar
Instructions
Position rack in centre of oven, then preheat to 350F. Generously butter a 9-in. round cast-iron pan or baking dish.
Filling: Combine cherries with ¾ cup granulated sugar, tapioca starch and lemon juice in a large bowl. Stir until cherries are well coated. Transfer to prepared pan.
Topping: Stir flour with 3 tbsp granulated sugar, baking powder and salt using a fork in a medium bowl. Add 1 ½ cups cream and zest. Stir until no streaks remain (batter will be wet). Dollop 8 to 9 large spoonfuls of batter over filling. Brush tops with 1 tbsp cream and sprinkle with coarse sugar.
Bake until cherry juices are bubbling and topping is golden and baked through, 40 to 45 min.
Kitchen Tips
• If using frozen cherries, measure them when frozen (or weigh out 625 g) but let them stand at room temp to soften before using. You may need to bake the cobbler up to 10 min longer.
• You can also bake this on a BBQ if using a cast-iron pan. Preheat grill to 350F, then turn off the middle burner (or one side). Bake cobbler over indirect heat. Rotate the pan 180 degrees halfway through baking so it cooks evenly.
Get more delicious cherry recipes.
