Now that cherries are at the height of their season, I have been looking for a recipe to post that was not a cherry pie. You see, in this house that was my mother in law's territory and no matter how good a recipe for cherry pie I can come up with it will never be the same. Maybe one of these days when my children are far away, like in Alaska, I will get the courage to make one. In the meantime, here is an easier alternative.
A cobbler is really a biscuit top over fruit. There is no bottom layer to worry about and very little pin action. My cup of tea...
3 3/4 cups all-purpose flour, plus more for rolling
4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup sugar
3/4 cup (1 1/2 sticks) very cold unsalted butter
2 cups cold heavy cream, plus more for brushing
3 pounds fresh sweet cherries, pitted, or 2 1/4 pounds frozen cherries
4 teaspoons cornstarch
1 tsp. vanilla or 2 TB cranberry juice
1.Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
2.In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and cranberry juice. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. ( You can also place the cherries in one baking dish and with an ice cream scoop, scoop biscuits on top, spacing them 1 1/2 to to 2 inches apart). Brush tops with cream. (I also like to sprinkle a small amount of sugar on top).
Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature with vanilla ice cream.
Adapted from Martha Stewart