Cherry Cobbler, Skillet

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Pre-Notes

The amount of sugar you use will depend on the sweetness of your cherries; if they are very sweet, use the smaller amount of sugar given.

Ingredients

Biscuit Topping

1. 1 1/2 c flour, 7.5 oz
2. 5 T sugar
3. 1 1/2 t baking powder
4. 1/4 t baking soda
5. 1/4 t salt
6. 3/4 c buttermilk
7. 4 T butter, melted and cooled, 1/2 stick

Cherry Filling

8. 3/4 - 1 c sugar, 5 1/4 to 7 oz
9. 3 T cornstarch
10. pinch salt
11. 2 (24 oz) jars Morello cherries, drained (about 4 cups cherries), with 2 cups juice reserved
12. 1/2 t vanilla extract
13. 2 T turbinado sugar

Instructions

Biscuit Topping

1. Adjust an oven rack to the middle position and heat the oven to 400°F.
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
3. Stir in the buttermilk and melted butter until a dough forms
4. Cover and set aside until needed.

Cherry Filling

1. Whisk the sugar, cornstarch, and salt together in a 12-inch ovenproof skillet.
2. Whisk in the reserved cherry juice and vanilla.
3. Set the skillet over medium high heat and cook, whisking frequently, until the ­mixture simmers and is slightly thickened, about 5 minutes.
4. Off the heat, stir in the cherries.
5. Using a spoon, scoop and drop 1-inch pieces of the dough, spaced about 1/2 inch apart, over the cherry filling in the skillet, then sprinkle with the turbinado sugar.
6. Transfer the skillet to the oven and bake the cobbler until the biscuits are golden brown and the filling is thick and glossy, 25 to 30 minutes.
7. Using a potholder (the skillet handle will be hot), remove the skillet from the oven.
8. Let the cobbler cool in the skillet for at least 15 minutes before serving.

Picture of Recipe