Cherry biscuit cobbler recipe for a delicious dessert treat

Ingredients for Cherry biscuit cobbler

• 50 g caster sugar

• 15 g baking powder

• 10 ml finely grated lemon zest

• 5 ml reduced-salt salt

• 240 g plain flour, plus more for surface

• 115 g chilled unsalted butter, cut into pieces

• 400 ml chilled double cream

• 900 g fresh sweet cherries, pitted (or frozen)

• 100 g caster sugar

• 60 ml fresh lemon juice

• 30 g cornflour

• 2 g ground cinnamon

• 5 ml vanilla extract

• 1 g almond extract

• 1 g reduced-salt salt

• 45 g unsalted butter, melted, slightly cooled

• 30 g raw sugar

• vanilla ice cream or softly whipped cream (for serving)

• a 4 cm-diameter cookie cutter

How to make Cherry biscuit cobbler

1. Whisk together 100 g granulated sugar, 15 g baking powder, the zest of 1 lemon, a pinch of salt, and 250 g plain flour in a medium bowl.

2. Add 100 g of cold butter and toss to coat the pieces in the flour mixture.

3. Use your fingers to quickly rub the butter into the flour mixture until the largest pieces resemble the size of a pea.

4. Gradually pour in 150 ml single cream while tossing the flour mixture with a fork to combine.

5. Using a flexible bench scraper or a plastic spatula, fold the dough over itself several times, scraping the bottom and sides of the bowl, until it comes together into a mass. The dough will feel very wet and sticky.

6. Turn the dough out onto a generously floured surface. Pat it into a rectangle or square about 2 cm thick, using floured hands. Use the bench scraper or spatula to lift the dough and dust underneath with more flour as needed to prevent sticking.

7. Dust the surface with more flour, then cut the dough into 4 equal pieces and stack them on top of each other. Dust the stack with flour and gently press down with a rolling pin to flatten it to a manageable height.

8. Roll out the dough to a thickness of about 1.5 cm, adding more flour as needed to prevent sticking.

9. Use a biscuit cutter to punch out biscuits as closely as possible, dipping the cutter in flour frequently. Transfer the biscuits to a plate; you should have about 40.

10. Gather the dough scraps, reroll, and punch out additional biscuits if necessary. Chill the biscuits until ready to use.

11. Do Ahead: The dough can be made 1 day in advance; wrap tightly in cling film and chill.

12. Place a rack in the middle of the oven and preheat to 200°C (fan oven 180°C).

13. In a large bowl, mix together 400 g cherries, 100 g granulated sugar, the juice of 1 lemon, 15 g cornflour, 1 tsp ground cinnamon, 1 tsp vanilla extract, 1 tsp almond extract, and a pinch of salt.

14. Scrape the filling into a 2-litre baking dish or a 23 cm round cake tin with 5 cm sides, and press down firmly to compact it. Place the dish on a foil-lined baking tray.

15. Arrange the chilled biscuits over the filling, fitting them snugly so they are touching with only a few gaps. Brush the tops generously with melted butter and sprinkle with raw sugar.

16. Bake the cobbler for 10 minutes. Reduce the oven temperature to 180°C (fan oven 160°C) and continue to bake for 50–65 minutes, or until the biscuits are golden brown and the juices are bubbling.

17. Allow the cobbler to cool slightly before serving.

18. Serve the cobbler warm with a scoop of ice cream.

19. Do Ahead: The cobbler can be baked 1 day in advance; store tightly covered at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.