Fresh cherries abound in the Oklahoma City markets as of late, and I had to jump.
Of course, being the in touch and in tune publication that they are, Bon Appétit magazine (June 2019) came out with their delicious looking “Cherry Biscuit Cobbler”…again, I had to jump. The idea of adding sweet cream biscuits to fresh cherry cobbler instead of the standard crust was just too mouthwatering to pass up. Adding my own special touches, brought in flavors that I enjoy and love.
Thanks, BA, for the inspiration! I hope my version inspires you to make your own magic!
Cherry Almond Biscuit Cobbler (Inspired from Bon Appétit Magazine, June 2019)
For The Biscuits
2 cups All-Purpose Flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 tablespoon baking powder
1/2 cup (1 stick) unsalted butter, chilled and cubed
1 1/3 cup cold heavy cream
2 teaspoons vanilla
Melted butter to brush on the biscuits
Turbinado (Raw Sugar) or Sparkling Sugar (I used a combination of both)
It’s the biscuit method folks! In a large mixing bowl, add the dry ingredients and stir to combine evenly. Add the chilled cubed butter and rub in with your clean little fingers or use a pastry cutter. You want pea-sized pieces of butter cut into the dry mixture.
Add the vanilla to your measure out the heavy cream. With a wooden spoon or spatula, or again those clean hands, add a third of the cream to the dry mix and loosely mix. Add the next third and repeat. Finally, add the last third and loosely combine so that you have a sweet sticky biscuit dough.
Tip the dough out onto a floured surface and gently knead until your dough just comes together. Remember with biscuits you want the butter pieces to stay whole and your dough not to be overworked… so smoothly my dears, gently.
Roll the dough out to 1/4” thickness and using a small biscuit cutter, cut those precious little gems out. Place the cut biscuits onto a parchment lined sheet pan and place them in the fridge until ready to use.
For The Cherry Almond Filling
2 pounds PITTED fresh cherries. (BA says you may use frozen sweet cherries as well)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cardamon
1/4 cup fresh lemon juice
Pinch of Kosher salt
1/2 teaspoon pure almond extract
1 teaspoon fresh lemon zest, microplaned
1/4 cup slivered blanched almonds
Your favorite cherry cobbler ice cream or lightly whipped (pourable) sweetened cream
Stem and pit, clean fresh cherries (I like to reserve the cherry pits in a jar and pour vodka over; Soak a couple of days, and it makes a tasty flavored-ish vodka)
To your pitted cherries add the sugar, salt, cornstarch, ground cardamon, and lemon zest. Toss to combine to coat the cherries inside and out. Add the lemon juice and toss again.
Preheat your oven to 400 degrees. In a 9” deep pie dish or oval baking dish (or whatever small to medium sized oven proof dish you have) butter the bottoms and sides with soft unsalted butter.
Pour in the cherry filling and arrange into a nice even layer. Sprinkle in the slivered almonds and give the dish a gentle shake to ensure everything settles and is distributed evenly.
Remove the cream biscuits from the refrigerator. Layer the biscuits on top of the cherry filling, allowing for a gap in-between each biscuit. These biscuits will rise and spread (hopefully) when baking, so you don’t want to pack or layer the biscuits on top of each other.
Brush the tops of the biscuits with melted butter, then sprinkle the crunchy/sparkly sugar on top. I had extra biscuits that I baked separately as “extra” for the cobbler or morning breakfast.
Place the dish into your preheated 400-degree oven and bake the biscuit cobbler for 10 minutes. Reduce the heat to 350 degrees and bake an additional 45-50 minutes, or until the cobbler is bubbling and biscuits are a light golden brown.
Remove the cobbler from the oven and allow to cool for 10-15 minutes. Serve with your favorite cobbler ice cream or lightly whipped sweetened cream as a sauce.