Summertime calls for cobblers! Most baked cherry recipes call for tart cherries, but using sweet cherries means you can cut back on how much sugar you use. Sweet cherry cobbler made with Pittman & Davis Bing Cherries, with a crumbly, golden-brown biscuit topping, served warm from the oven with melting vanilla ice cream, is a to-die-for dessert for family and friends that’s so easy to prepare, you’ll make it again and again while cherry season lasts. (It won’t last long, though, so don’t wait!)
Ingredients:
For the filling:
2½ lbs. Pittman & Davis Bing Cherries, pitted
½ c. sugar
1 Tbsp. lemon juice
1 Tbsp. cornstarch
⅛ tsp. kosher salt
For the topping:
2 c. all-purpose flour
2 tsp. baking powder
¼ c. sugar
1 Tbsp. lemon zest
½ tsp. kosher salt
¼ c. = 2 Tbsp. unsalted butter, cut into small pieces
1 c. milk
1 tsp. vanilla extract
Directions:
• Preheat oven to 375°F
• For the filling: Combine cherries, sugar, lemon juice, cornstarch and salt in a large mixing bowl; stir to coat. Spread mixture evenly in a 9″ x 13″ baking pan. Set aside.
• For the topping: Add flour, baking powder, sugar, lemon zest and salt to a medium mixing bowl; whisk with a fork to combine. Using a pastry blender, work butter into mixture until coarse and sandy.
• Whisk milk and vanilla together in a measuring cup. Using a fork, work liquid mixture into the dry mixture until a thick dough forms.
• Drop large spoonsful of batter on top of cherry mixture. (The batter will not completely cover the cherry mixture.) Sprinkle two tablespoons of sugar over top of batter.
• Bake until topping is golden brown and cherry juices are bubbling (about 40 minutes).Serve warm topped with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator.
