Tuesday, March 21, 2017

Cherry Cobbler

Cherry Cobbler
The folks at America's Test Kitchen have a cobbler recipe that focuses on making fluffy biscuits. If you want to go all out, add a scoop of vanilla ice cream to the fruit and biscuit topping!

Serves 6 to 8
6 cups jarred sour cherries in light syrup, drained with 2 cups syrup reserved
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
Pinch ground nutmeg
Pinch salt
1 1/2 cups (7 1/2 ounces) all-purpose flour
5 tablespoons (2 1/4 ounces) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
4 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar

We prefer the crunchy texture of turbinado sugar sprinkled on the biscuits before baking, but regular granulated sugar can be substituted. For best results, serve within 15 minutes and transfer leftovers to an airtight container.

1. For The Filling: Adjust oven rack to middle position and heat oven to 400 degrees. Whisk cherry syrup, sugar, cornstarch, vanilla, allspice, nutmeg, and salt together in bowl until well combined. Transfer mixture to 12‐inch cast‐iron skillet and bring to simmer over medium‐high heat. Cook, whisking frequently, until thickened slightly, 5 to 7 minutes. Off heat, stir in cherries.

2. For The Topping: Whisk flour, granulated sugar, baking powder, baking soda, and salt together in medium bowl. Stir in buttermilk and melted butter until just combined. Using spoon, scoop out and drop 1‐inch pieces of dough onto filling, spaced about 1/2 inch apart. Sprinkle biscuits with turbinado sugar.

3. Transfer skillet to oven and bake until biscuits are golden brown and filling is thick and glossy, 30 to 35 minutes, rotating skillet halfway through baking. Serve.

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