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Fresh Cherry Cobbler
Serves 8 |
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Ingredients:
| For cherry filling: |
| 1 cup sugar |
| 1 1/2 tablespoons cornstarch |
| 6 cups fresh cherries, pitted |
| 1 tablespoon Frangelico or Di Saronno Amaretto |
| 1 teaspoon vanilla |
| 1/8 teaspoon ground allspice |
| For biscuit topping: |
| 5 tablespoons cold unsalted butter |
| 1 cup all-purpose flour |
| 2 tablespoons yellow cornmeal |
| 2 tablespoons sugar |
| 1 1/2 teaspoons baking powder |
| 1/2 teaspoon salt |
| 1/2 cup milk |
| 1/2 teaspoon vanilla |
Directions:
- Preheat oven to 375F.
- In a large heavy saucepan whisk together sugar and cornstarch. Add fresh cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
- Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
- Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly. Serve cobbler warm.
| Course: | Dessert |
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