Sandy Coughlin of Reluctant Entertainer created a delicious dessert recipe that’s perfect for Cherry-Oh!® Cherries and can just as easily be made with peaches or pears. Enjoy!
I love a summer dessert made with large, sweet cherries, a dessert that you can swap out with other fresh fruit in season, such as peaches or pears. My recipe today is the essence of summer and perfect for dinner party guests. Plump Cherry-Oh!® Cherries, combined with a biscuit topping in individual ramekins, caused our guests to swoon and rave. They wanted to know more about the fruit!
Harry & David® Cherry-Oh!® Cherries are handpicked at the peak of ripeness from a handful of small Pacific Northwest orchards where the climate, soil, and plentiful water make for ideal growing conditions. They are carefully packed onsite and delivered straight to your door, ripe and ready to eat on arrival.
Three ways to enjoy cherries:
Pit and add to Greek yogurt with honey and nuts.
Enjoy as a snack with wine or cheese, or pair with chocolate for dessert.
Add to a summer dessert recipe, such as a galette, tart, compote, crisp, or cobbler.
The secret to cooking with cherries for a cobbler is to bake them in the oven for about 12 minutes before you add the biscuit or cobbler topping. Another spin is to use brown sugar instead of white, giving the dessert a richer flavor.
Lastly, nearly any fruit can be used for a cobbler, and the juicier it is, the better, which makes peaches and pears perfect for this recipe. Serve with heavy whipped cream or a premium vanilla ice cream, and your guests will be back for seconds.
Cherry Cobbler with Biscuit Topping Recipe
- 6 cups pitted fresh Cherry-Oh!® Cherries (about 3 lb. unpitted)
- 1 Tbsp. fresh lemon juice, strained
- 3 Tbsp. brown sugar
- 2/3 cup buttermilk
- 1 tsp. almond extract
- 1-1/2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbsp. (3/4 stick) cold, unsalted butter, cut into small pieces
- 1 Tbsp. sugar mixed with 1/4 tsp. ground cinnamon
- Preheat oven to 375°F. Grease six ramekins or custard cups on a rimmed sheet or a 9”x13” baking dish.
- Stir together the cherries, lemon juice, and sugar in a large bowl until well mixed. Divide the fruit among the greased ramekins (or pour into the pie dish or baking dish). Bake the fruit for 12 minutes while you prepare the topping.
- In a small bowl, stir together the buttermilk and almond extract; set aside.
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture forms large, coarse crumbs the size of small peas.
- Pour the buttermilk mixture over the flour mixture and stir with a wooden spoon until combined into a soft, sticky dough.
- Drop the biscuit mixture by heaping spoonfuls onto the hot fruit. The topping will spread during the baking time. Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Bake until hot and bubbling with browned topping, about 30 to 35 minutes. Transfer to a wire rack and let cool for 15 minutes. Serve warm with optional whipped cream or ice cream.
Let us know if you try Sandy’s cobbler recipe. We’d love to hear how it went.