Name: The Best Cherry Cobbler
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 to 8 servings
Ingredients: 3 pounds frozen cherries, thawed (see Cook’s Note); 2/3 cup granulated sugar; 1/4 cup cornstarch; 2 tablespoons lemon juice (about 1 lemon); 1 tablespoon vanilla bean paste; 1 teaspoon almond extract; 1/2 teaspoon kosher salt; 2 cups all-purpose flour (see Cook's Note); 1/3 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 stick (8 tablespoons) cold unsalted butter, cut into pieces; 1/2 cup buttermilk, plus more for brushing; 1 large egg; 2 tablespoons turbinado sugar; 1/2 teaspoon flaky sea salt; Vanilla ice cream, for serving, optional

Directions

Preheat the oven to 375 degrees F.
For the cherry filling: Combine the cherries, granulated sugar, cornstarch, lemon juice, vanilla bean paste, almond extract and kosher salt in a large bowl until no clumps remain. Spread into a 9-by-13-inch baking dish.
For the biscuit topping: Pulse the flour, granulated sugar, baking powder and kosher salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Add the buttermilk and egg and pulse until the dough comes together.
Pinch off pieces of dough and scatter them on top of the cherry filling. Brush the dough with buttermilk, then sprinkle with the turbinado sugar and flaky sea salt.
Bake until the topping is browned and the filling is bubbling around the edges, 50 to 55 minutes. Let cool at least 30 minutes. Serve with vanilla ice cream, if desired.

Cook’s Note

To substitute fresh cherries for frozen, you will need about 3 1/4 pounds whole cherries. Once pitted, you should have 3 pounds of cherries. Reduce the cornstarch in the ingredient list to 3 tablespoons, then follow the directions as written. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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The Best Cherry Cobbler

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