Have the cherries in your grocery store been fabulous these last couple of weeks? I have been losing my mind over how amazing they’ve been here! I’m not usually big into cherries; they’re good, I’ll eat some, but I don’t go hog-wild with them. I haven’t been able to resist them lately and have been enjoying a bowlful every couple of days. It didn’t take long for me to realize that I was way overdue on baking with cherries, and I needed to seize this fabulous-cherry-season-opportunity and get in the kitchen.
I absolutely adore biscuits, so cobblers are one of my favorite desserts to make with fruit. While I love pie crust, a cobbler can come together much more quickly and with less fuss. These cherries are briefly cooked down into a homemade pie filling and then topped with light, rustic drop biscuits. I love the combination of the soft, sweet fruit with the crunchy biscuits.
Preheat oven to 400 degrees F. Grease an 8-inch or 9-inch square baking dish; set aside.
Make the Cherry Filling: Whisk the sugar, cornstarch, and cinnamon in a medium saucepan over medium-high heat. Add the cherries and cook until thickened, 7 to 8 minutes. Remove from the heat and stir in the lemon juice. Pour the filling into the baking dish.
Make the Cobbler Topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and, using a pastry blender or your fingertips, cut the butter into the dry ingredients until there are no pieces of butter larger than the size of a pea. Add the milk and use a fork to gently stir the mixture until a lumpy dough forms (do not over mix).
Using a medium cookie scoop (or heaping 2 tablespoons), drop 9 portions of the batter spaced evenly over the top of the cherry mixture. Sprinkle the dough with additional granulated sugar. Bake for 35 to 40 minutes, or until the cherry mixture is bubbling and the cobbler topping is golden brown. Allow to sit for at least 10 minutes before serving.