Fresh Cherry Cobbler Recipe

1. 1

   Heat the oven to 400 degrees F and arrange a rack in the middle.

2. 2

   In a nonreactive skillet or medium saucepan, combine the pitted cherries, sugars, orange juice, and cornstarch and stir to combine.

3. 3

   Place over medium heat and cook, stirring, until the mixture bubbles and gets a little thick.

4. 4

   If youre using an oven-safe skillet you can leave the filling in it, or transfer the mixture to an 8-by-8-inch glass or ceramic baking dish.

5. 5

   Whisk together the flour, cornmeal, brown sugar, baking powder, and cinnamon in a large bowl to combine.

6. 6

   Add the butter and toss with your fingers until well coated in the flour mixture.

7. 7

   Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces, about 2 to 3 minutes.

8. 8

   Mix together the egg and milk and quickly stir it into the flour-butter mixture until a soft, crumbly dough forms.

9. 9

   Drop the biscuit topping by spoonfuls onto the filling.

10. 10

    Bake until the top is golden brown and the filling is bubbling around the edges, about 25 minutes.

11. 11

    Transfer to a wire rack and let cool for at least 20 minutes before serving.

12. 12

    Serve plain or with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.