A cobbler consists of a biscuit-like topping and a fresh fruit filling. As the cobbler bakes, the topping forms a golden brown crust atop the bubbling fruit below. This recipe uses a soft biscuit dough that spreads as it bakes to cover the fruit completely, like an upside-down pie. Serve with cold heavy cream poured over the top if you like.
Individual Bing Cherry Cobblers
For the filling:
- 3 lb. (1.5 kg) fresh Bing cherries or other sweet cherries, pitted
- 1 Tbs. fresh lemon juice
- 3 Tbs. sugar
For the topping:
- 2/3 cup (5 fl. oz./160 ml) buttermilk
- 1 tsp. vanilla extract
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 1/3 cup (3 oz./90 g) plus 1 Tbs. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 6 Tbs. (3 oz./90 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
1. Preheat an oven to 375°F (190°C). Place six 1-cup (8-fl. oz./250-ml) ramekins or custard cups on a rimmed baking sheet.
2. To make the filling, in a large bowl, stir together the cherries, lemon juice, and the 3 Tbs. sugar until well mixed. Divide the fruit mixture among the ramekins. Bake for 10 minutes.
3. To make the topping, in a small bowl, stir together the buttermilk and vanilla; set aside. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and 1/2 tsp. of the cinnamon. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. Pour the buttermilk mixture over the flour mixture and, using a large wooden spoon, stir just until combined and a soft, sticky, evenly moistened dough forms.
4. Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface. The topping will not cover the fruit but will spread during baking. In a small bowl, stir together the remaining 1 Tbs. sugar and 1/4 tsp. cinnamon. Sprinkle over the dough.
5. Bake until the fruit filling is bubbling, the topping is browned and a tester inserted into the topping comes out clean, 30 to 35 minutes. Let cool on a wire rack for 15 minutes. Serve warm. Makes 6 cobblers.
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