Old Fashion Cherry Cobbler

Cobblers, Buckles, Grunts, Crisps, Slumps, Pandowdy's, and Brown Betty's are all variations of using seasonal fruit and adding a biscuit, dumpling or crumb topping.  My mother made these as a quick dessert, but we never felt like we were being cheated out of anything more elaborate!  These desserts are based on taste not fancy pastry preparation.

One of the differences between cobblers, slumps and grunts is that the latter two are cooked on the top of the stove with a dumping topping, but cobblers are baked.   I have fond memories of cobblers, so making a cherry cobbler yesterday came to mind.  These warm desserts, served with vanilla ice cream or when we didn't have any, fresh heavy cream, whipped up are definitely my favorite.

I used canned tart red cherries because fresh cherries are not quite in season here--although in the Pacific Northwest, I could get fresh cherries in early Spring.  And, just like my mom, I cooked my cobbler in my cast-iron skillet she gave me as a wedding present.  It was one of two presents she gave me as "essentials" in the kitchen; the other was a large wooden bowl for making bread.  Both of these gifts are precious to me and almost 48 years old, but used with love and cherished memories.

Cherry Cobbler
FILLING:
4 cans (14.5 oz) Tart Red Cherries in water, drained with 2 cups of liquid reserved
2/3 cups granulated sugar
4 T cornstarch
1 tsp. vanilla extract
1/4 tsp. ground allspice
1/8 tsp. freshly ground nutmeg
pinch of salt

TOPPING:
1 1/2 cups Kind Arthur all-purpose flour
5 T granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cups buttermilk
4 T unsalted butter, melted

Turbinado sugar for sprinkling on the top of the biscuits

Preheat oven to 400F-degrees.

To make the filling--In a 4 cup glass measure, with 2 cups of cherry liquid in it, whisk in the sugar, cornstarch, vanilla extract, spices and salt.  Transfer this mixture to a 12-inch cast-iron skillet and bring to simmer over medium-high heat.  Cook, whisking frequently until thickened slightly, 5 to 7 minutes.  Turn off heat and add the cherries.

Meanwhile, make the Topping:  In a medium-sized bowl, whisk the flour, granulated sugar, and baking powder, baking soda, and salt together. Stir in buttermilk and melted butter and stir just until combined.  This is a "shaggy" dough.

I used a 1/4-cup scoop to measure my biscuits and place them on top of the cherry mixture. Leave spaces between the "biscuits" because they will rise and spread.

Sprinkle the biscuits with Turbinado Sugar.

Place cast-iron skillet on a baking sheet (in case of filling spills!) and place in the preheated oven.  Bake 15 minutes, then lower the temperature to 375F-degrees and continue baking 10-15 minutes longer.  The biscuits will be brown and the filling is bubbly when done.

Let cool slightly, then spoon filling and two biscuits per person on a plate.  Add rich vanilla ice cream and you have a memorable dessert.  Enjoy!