Cherry Cobbler With Cornbread Biscuits Recipes

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CAROLYN'S OH-SO-EASY CHERRY COBBLER



Carolyn's Oh-So-Easy Cherry Cobbler image

Only 4 ingredients are needed to make this quick and easy dessert. Serve warm with vanilla ice cream...yum!

Provided by mzlizz

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 5

1 (15 ounce) can pitted tart red cherries, drained with liquid reserved
½ cup white sugar
1 cup buttermilk baking mix
½ cup white sugar
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
  • Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside.
  • Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries.
  • Bake in the preheated oven until lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 55 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 398 mg, Sugar 40.4 g

CHERRY BISCUIT COBBLER



Cherry Biscuit Cobbler image

We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Provided by Claire Saffitz

Categories     Bon Appétit     Summer     Dessert     Cobbler/Crumble     Cherry     Biscuit     Lemon     Soy Free     Peanut Free     Vegetarian

Yield 8 servings

Number Of Ingredients 22

Biscuits:
1/4 cup granulated sugar
1 Tbsp. baking powder
2 tsp. finely grated lemon zest
1 tsp. kosher salt
2 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 1/3 cups chilled heavy cream
Filling and assembly:
2 lb. fresh (or frozen) sweet cherries, pitted
1/2 cup granulated sugar
1/4 cup fresh lemon juice
3 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. kosher salt
3 Tbsp. unsalted butter, melted, slightly cooled
2 Tbsp. raw sugar
Vanilla ice cream or softly whipped cream (for serving)
Special Equipment
A 1 1/2"-diameter cookie cutter

Steps:

  • Biscuits:
  • Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
  • Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed.
  • Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
  • Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
  • Filling and assembly:
  • Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
  • Arrange chilled biscuits over filling, fitting snugly so they're touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
  • Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50-65 minutes more. Let cool slightly. Serve cobbler with ice cream.
  • Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

CHERRY COBBLER II



Cherry Cobbler II image

This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.

Provided by Jan Lester

Categories     Desserts     Cobbler Recipes     Cherry Cobbler Recipes

Yield 12

Number Of Ingredients 6

½ cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
  • In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
  • Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
  • Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g

CHERRY COBBLER WITH CORNBREAD BISCUITS



Cherry Cobbler With Cornbread Biscuits image

Make and share this Cherry Cobbler With Cornbread Biscuits recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 ounce) package frozen dark sweet cherries, unsweetened and pitted
1/4 cup orange juice
2 teaspoons cornstarch
3 tablespoons all-purpose flour
2 tablespoons cornmeal
1 tablespoon sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 teaspoons unsalted butter
1 egg white
2 tablespoons milk

Steps:

  • Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
  • For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
  • For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
  • Cook and stir the filling mixture over medium heat until thickened and bubbly.
  • Preheat oven to 400°F.
  • Divide filling mixture evenly among the 4 prepared cups or dishes.
  • In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
  • Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
  • Serve warm.

Nutrition Facts : Calories 191.6, Fat 4.5, SaturatedFat 2.7, Cholesterol 11.2, Sodium 161.5, Carbohydrate 36.3, Fiber 2.6, Sugar 24.8, Protein 3.4

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