Ingredients

8 cups (904g to 1280g) cherries, pitted; fresh or frozen*

1/2 to 3/4 cup (99g to 149g) granulated sugar*

1/4 cup (28g) King Arthur Buttermilk Biscuit Flour Blend

1 teaspoon Vietnamese cinnamon

1 tablespoon (14g) lemon juice

1/2 teaspoon almond extract, optional

2 cups (220g) King Arthur Buttermilk Biscuit Flour Blend

2 tablespoons (25g) granulated sugar

6 tablespoons (85g) unsalted butter, softened; cut into tablespoon pieces

1/2 cup (113g) milk, cold

2 teaspoons King Arthur Pure Vanilla Extract

1 to 2 teaspoons granulated sugar or coarse sparkling sugar, for sprinkling

Instructions

Step 1: Preheat the oven to 375°F with a rack in the center.

Step 2: To make the fruit filling, combine the cherries, sugar, biscuit flour blend, and cinnamon in a 9″ square pan or 2-quart baking dish until evenly coated. Add lemon juice and almond extract if using, then stir to combine.

Step 3: Bake the fruit filling for 30 to 35 minutes, stirring once or twice partway through, until the edges are bubbling.

Step 4: While the fruit bakes, make the biscuit topping. In a medium bowl, mix the biscuit flour blend and sugar. Add the butter and toss to coat. Cut the butter into the flour mixture using a pastry blender or your fingers until it resembles coarse breadcrumbs.

Step 5: Add the cold milk and vanilla extract to the flour mixture and mix until a soft dough forms. Set aside while fruit finishes baking.

Step 6: Remove the baked fruit filling from the oven. Scoop nine mounds of dough (about 3 tablespoons or 50g each) on top of the cherries. Sprinkle the dough with sugar.

Step 7: Return the cobbler to the oven and bake for 30 to 35 minutes, until the biscuits are golden brown, the filling bubbles, and the center reaches about 212°F.

Step 8: Let the cobbler cool slightly before serving warm or at room temperature. For an extra treat, add a scoop of vanilla bean ice cream on top.

Tips & Variations

If using frozen cherries, thaw and drain excess liquid to prevent a watery filling.

Substitute almond extract with vanilla extract if preferred, or omit for a more straightforward flavor.

For a crunchier topping, sprinkle coarse sparkling sugar over the biscuits before baking.

Try adding a handful of sliced almonds on the fruit filling for extra texture.

FAQs

Can I use other fruits instead of cherries?

Yes, this recipe works well with berries, peaches, or a mix of stone fruits. Adjust sugar levels based on the sweetness of the fruit used.

What if I don’t have King Arthur Buttermilk Biscuit Flour Blend?

You can substitute with a general all-purpose flour, but the texture may be slightly different. For best results, use a biscuit or pastry flour blend or follow a similar biscuit recipe for the topping.