Member Ainslie Binder made a halved version of this recipe and said it was—as Rachel Ray would say—”DELISH.” (Well, actually, Ainslie said it was “delicious,” but I could not resist!)

Fresh Sour Cherry Cobbler

Serves 12.   Published July 1, 2001.

Morello or Montmorency cherries can be used in this cobbler made with fresh sour cherries. Do not use sweet cherries. If the cherries do not release enough juice after macerating for 30 minutes, cranberry juice makes up the difference.


Biscuit Topping
2 cups unbleached all-purpose flour (10 ounces)
6 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
1 cup buttermilk
2 tablespoons granulated sugar for sprinkling

Cherry Filling
4 pounds Morello cherries or Montmorency cherries (about 8 cups)
1 1/4 cup granulated sugar
3 tablespoons cornstarch plus one teaspoon cornstarch
pinch table salt
1 cup dry red wine
cranberry juice (if needed)
1 cinnamon stick (3-inches)
1/4 teaspoon almond extract


1. Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

2. 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- to 1 3/4-inch spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 to 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.)

3. Pit cherries, reserving juices. Stir together sugar, cornstarch, and salt in large bowl; add cherries and toss well to combine. Pour red wine over cherries; let stand 30 minutes. Drain cherries in colander set over medium bowl. Combine drained and reserved juices (from pitting cherries); you should have 3 cups. If not, add enough cranberry juice to equal 3 cups.

4. Spread drained cherries in even layer in 9- by 13-inch glass baking dish. Bring juices and one 3-inch cinnamon stick to simmer in medium nonreactive saucepan over medium-high heat, whisking frequently, until mixture thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot juices 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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