1.5poundspitted fresh sweet cherriesabout 2 pounds before pitting
2 - 4tablespoonsall purpose flour
1 - 2tablespoonsbrown sugar
MAKE THE BISCUITS:
Combine dry ingredients: Whisk cornmeal, flour, baking powder and salt together in a medium bowl. Whisk well.
Add butter and milk: Cut in the butter until you have a bowl full of small crumbs. Add the buttermilk and stir JUST until combined. Do not overmix! Chill for 10 minutes in the fridge.
MAKE THE FILLING:
Preheat the oven to 400°F.
Combine all ingredients for the filling in a deep 7x11 rectangular baking dish.
FINISH THE COBBLER:
Drop the biscuit mix all over the filling. Mix the brown sugar and cinnamon (if using) for the topping and sprinkle over the cobbler.
Bake for 25-30 minutes, or until the biscuits are puffy and golden, and the filling is bubbly.
Allow to rest for 5-10 minutes before serving.
The amount of sugar, flour and water added to the filling entirely depends on your cherries!Very sweet cherries will need little to no extra sugar. More tart cherries can need even more than specified in the recipe.Very juicy cherries need less water to help make a nice and juicy filling. If your cherries are just about ripe, or you pitted them a day early and all their juice has drained, you'll want to add a little more water.The same goes for flour: Very juicy cherries benefit from a little more flour and less juicy ones can get away with less. It also depends a lot on how you like your cobbler! If you like a more runny and juicy filling, use less flour. If you prefer a thicker and chunkier filling, use a little more.
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