Ingredients:

  • 4 cups pitted fresh or frozen cherries
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch (or cornflour)
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract (optional)
  • ¼ teaspoon ground cinnamon
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into cubes
  • ¾ cup whole milk (or buttermilk)
  • 1 large egg beaten with 1 teaspoon water (for egg wash)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or similar 2-quart baking dish.
  2. Make the Filling: In a large bowl, gently combine the cherries, ¾ cup sugar, cornstarch, lemon juice, almond extract, and cinnamon. Stir until the cornstarch is fully dissolved and the fruit is evenly coated. Pour the mixture into the prepared baking dish.
  3. Prepare the Topping Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, ¼ cup sugar, and salt.
  4. Cut in the Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  5. Add Wet Ingredients: Pour in the milk or buttermilk. Stir just until the dough comes together into a shaggy mass. Do not overmix.
  6. Drop the Topping: Using two spoons, drop spoonfuls of the dough randomly over the surface of the cherry filling, leaving small gaps between the mounds.
  7. Glaze & Bake: Brush the tops of the biscuit mounds lightly with the egg wash. Bake for 35–40 minutes, or until the topping is deep golden brown and the cherry filling is visibly bubbling thickly around the edges.
  8. Cool & Serve: Allow the cobbler to cool on a wire rack for at least 15–20 minutes before serving to allow the filling to set slightly.