All are adapted (with some changes) from The New Best Recipe from the Editors of Cook’s Illustrated, ISBN-13 978-0-936184-74-6.
Tart Cherry Cobbler
- 6 cans Montmorency sour cherries
- 1 cup demerara sugar
- 1-3 cinnamon sticks
- 2 cups dry red wine (preferably chianti)
- 3-6 Tbls corn starch
- small amount of cold water
- 1/4 tspn almond extract
- 1-1/2 cups all-purpose flour
- 1/4 cup whole grains – 1-minute oatmeal, barley flour, etc.
- 4 Tbls demerara sugar
- 1/2 tspn baking soda
- 1/2 tspn baking powder
- 6 Tbls unsalted butter, chilled, cut into small pieces
- optional – small amount of finely chopped nuts
- 1 cup buttermilk
Heat oven to 425. Open all cans of cherries, drain juice into saucepan, put cherries into cobbler pan / pie dish.
Add 2 cups red wine and cinnamon stick(s) to cherry juice, put on oven at medium to medium-high heat. Stir occasionally.
Put parchment on a baking sheet, or grease an insulated baking sheet. Mix together all dry topping ingredients. Cut in chilled butter with pastry blender until mixture is crumb like. Mix in buttermilk and drop small biscuits on baking sheet. Bake in oven for approx. 10 minutes or until just underdone. Check often. Remove from oven but do not turn oven off.
Let cherry juice simmer as long as need be to reduce by desired amount. Remove and discard cinnamon stick(s). Mix 1 cup demerara sugar with cornstarch. Mix in just enough cold water to form paste or slurry. Add mixture to cherry / wine mixture while stirring briskly. Let cherry / wine mixture come to boil again, remove from stove. Stir in almond extract. Pour thickened cherry / wine mixture over cherries in cobbler pan(s), stir until just mixed.
Put pans with cobbler filling in oven. Wait until they are just bubbling around edges. Set biscuits on top of cobbler filling, return to oven just long enough to lightly brown biscuit tops. Remove and cool.
Entire cobbler may be sprinkled with very light dusting of cinnamon sugar prior to serving, if desired.
Note: The cookbook this recipe came out of says Montmorency are a type of amarelle sour cherry, and griotte sour cherries (Morello being a common type) are much tastier.
- 1/2 c dark brown sugar
- 3-4 Tbsp minute Tapioca
- 1 – 2 tsp ground cinnamon
- 1/2 – 1 tsp ground allspice
- 6 c fresh blueberries, rinsed and picked over; or 6 cups frozen blueberries, thawed and drained with juice reserved.
- 1-1/2 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- 3/4 c all-purpose flour
- 1/4 c plu 2 Tbsp stone-ground cornmeal
- 1/8 c demerara sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 4 Tbsp unsalted butter, melted
- 1/3 c buttermilk
- 1/2 tspn vanilla extract
Preheat oven to 375.
If frozen blueberries are used, put reserved juice on stove and simmer until it is syrupy and thick enough to coat the back of a spoon.
Mix blueberries, sugar, tapioca, cinnamon, allspice, lemon juice, and lemon zest in large bowl. Mix thoroughly. Add blueberry syrup from above if using frozen blueberries. Mix thoroughly, pour out into a 9-inch glass pie plate. Put in oven, bake until hot and bubbling around edges, approx. 25 minutes.
For topping, mix flour, cornmeal, sugar, baking powder, and baking soda together in bowl. Whisk melted butter, buttermilk, and vanilla together in small bowl. Add liquid mixture to dry mixture until just combined.
When berries have just started bubbling, remove from oven. Increase oven to 425. Pinch off pieces of topping dough (divide into 8 roughly equal sections if possible) and put on hot berry mixture. Return pie plate to oven until biscuits are cooked through and just barely beginning to brown on top.
Note: Variations include more or less cinnamon in filling; cinnamon sugar on top of topping; finely chopped nuts such as pecans in topping; more or less lemon juice in filling; no allspice in filling; addition of small amounts of liqueurs to filling, such as Amaretto (almond / cherry flavor) or Drambuie (has nutmeg flavor, among others); addition of ginger — either fresh ground, dried and powdered, or candied — to either topping or filling.
- 2-1/2 pounds ripe but firm fresh peaches, or 2 – 2-1/2 pounds thawed frozen peaches
- 1/4 c brown sugar
- 3-4 Tbsp minute tapioca
- 1 Tbsp fresh lemon juice
- 1 tsp cinnamon
- 2/3 cup unbleached all-purpose flour
- 1/3 cup 1-minute oatmeal
- 2 Tbsp demerara sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 5 Tbsp unsalted butter, chilled, cut into small pieces
- 1/3 c plain whole-milk yogurt
Heat oven to 425.
If peaches are fresh, peel and slice. For both frozen and fresh peach slices, remove dark red flesh (if any) that would have been around seed. (This tends to make the cobbler bitter if left in.)
Mix peaches, sugar, tapioca, and cinnamon. Put in large sauce pan, cook until just bubbling. Stir in lemon juice, pour into 9-inch pie plate, and put in oven until hot and bubbling around edges.
Mix all dry biscuit ingredients together. Cut in butter until mixture is crumblike. Mix in yogurt until just forms cohesive dough (don’t overmix or the topping will be tough.) Break into about 6 equally sized chunks.
When filling is just bubbling around edges, remove from oven and place topping on dough on filling. Return to oven and cook until biscuits are done and just beginning to brown on top.
Note: Variations are similar to those described for other cobblers.