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May 17, 2010 / Sarah

National Cherry Cobbler Day


 

Sweet Cherry Cobbler
From Gourmet

3 cups frozen dark sweet cherries (14 oz; not thawed)
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoons cornstarch
Scant 1/4 teaspoon cinnamon
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoons cold unsalted butter, cut into small bits
1/3 cup well-shaken low-fat buttermilk

  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Cook the cherries, 1/4 cup sugar, cornstarch, and cinnamon in a saucepan over medium heat.  Stir occasionally until sugar begins to dissolve, about 3 minutes.  Pour mixture into a 9-inch glass pie plate (1 inch deep).
  3. Whisk together the flour, 2 teaspoons of the remaining sugar, baking soda, baking powder, and salt in a medium bowl.  Cut in the butter using your fingers or a pastry blender until mixture resembles coarse meal.  Stir in the buttermilk until just combined; do not overmix. 
  4. Drop the dough in 4 mounds over the filling, leaving space in between each mound.  Sprinkle the biscuits with the remaining teaspoon of sugar.
  5. Bake the cobbler until the topping is golden brown and filling is bubbling, about 25 minutes.  Cool slightly and serve warm.
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