Cherry Cobbler

By taniaf

per serv: 595 cal

Ingredients

• 3.75 - 3.75 cups ap flour, plus more for rolling
• 4 - 4 tsp baking powder
• 1.5 - 1.5 tsp salt
• 1 - 1 cup sugar
• 3/4 - 3/4 cup (1.5 sticks) butter, cold
• 2 - 2 cups heavy cream
• 3 - 3 lbs fresh cherries, pitted, or 2.5 lbs frozen cherries
• 4 - 4 tsp cornstarch
• 1 - 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 400. In a bowl, combine flour, baking powder, salt and 1/2 cup sugar. Using large oles on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4 inch thickness. With a knife or biscuit cutter, cut out 8-12 rounds or squares of dough.
In a bowl, combine cherries, 1/2 cup sugar, cornstarch and vanilla. Divide mixture among 4 1 cup ramekins, top each with 2-3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40-45 minutes, rotating sheet halfway. Let cool 15 minutes.