Cherry Cobbler, Y'all!

When I think of cobbler, I remember the first time I had its biscuity, fruity goodness. I was maybe 8 or 9 and my mom had made peach cobbler with melty vanilla ice cream that when I spooned it into my mouth, all warm and gooey with a vanilla biscuit cloud, I thought I could die right there and then and have lived a satisfied existence.

As springtime brings fresh cherries, I optimistically opted for cherries last Monday night. Cherries add their own version of twang to any recipe. Not too soft, not too firm, they are a perfect consistency in baked desserts. Plus, their tartsweetness is unparallelled. 

The light-but-satisfying biscuit recipe I very slightly modified from the classic Silver Palate Cook Book, as Julee Rosso's and Sheila Lukins' recipes are already practically perfect in every way (yes, Disney lovers, I did steal that line from Mary Poppins. Good catch!).

This recipe can be made with most any kind of fruit and while I labored over my filling, you could opt for those canned cherries in heavy syrup (do NOT tell my mother I said this. I will be disowned) and just drop the biscuit mixture right on top before baking. 

Cherry Cobbler

24 oz. or 1-1/2 C cherries, rinsed and pitted
1/4 C water
2 T sugar
2 T flour
1/2 t almond extract

Biscuit Topping
1-1/2 C flour
1 T baking powder
1/2 t sea salt
1/3 C vegetable shortening
1 egg, gently beaten
1/4 C cream (or whole milk)
2 T sugar, divided

Preheat the oven to 400. Place (4) 13 ounce ramekins on a cookie sheet.

Make the filling. Place the cherries, water and sugar over medium heat until it reaches a boil. 
Once boiling, spoon 2-3T liquid into a measuring cup and whisk in the flour.

Pour the flour and cherry juice mixture back into the cherries and simmer until the fruit is thickened, about 5 minutes. Remove from the heat and stir in the almond extract. 

Make the biscuits. In a medium-sized bowl, whisk the dry ingredients together.  Cut in the shortening until small "peas" form. Add the egg and the cream and stir until blended. The batter will look clumpy.

Divide the fruit evenly among the ramekins and spoon the biscuit batter over the top. Sprinkle the reserved one tablespoon of sugar over the top of each cobbler and bake 15-18 minutes until they are lightly browned. 
Before baking.
Fresh out of the oven.
If you can stand to, let them cool about 30 minutes and top with a scoop of vanilla ice cream. 
Don't stop there! Eat!
Mmm. See you next time! 



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