Not quite the same as a crisp, a cobbler involves baking biscuit dough over top of a fruit filling. This cobbler makes the most of fresh summer cherries.

Yield: Serves 4.



  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup salted butter, chilled and cubed
  • 2/3 cup buttermilk
  • 6 cups pitted fresh cherries
  • 1/2 cup granulated sugar
  • 4 tsp cornstarch
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract, optional
  • Granulated sugar


  1. Preheat oven to 425°F.
  2. To prepare biscuits for topping, combine flour, 2 tbsp sugar, baking powder, baking soda and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and stir just until combined; set aside.
  3. Combine cherries, 1/2 cup sugar, cornstarch and cinnamon in a medium saucepan, stirring until juices start to flow. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla and almond extract.
  4. Spoon into a greased 7x11 inch baking dish. Drop 1/4 cup measures of biscuit dough evenly on top of hot cherry mixture. Sprinkle with additional sugar.
  5. Bake until biscuits are golden and a cake tester inserted in centres of biscuits comes out clean, about 25 minutes. Serve warm.
Nutritional analysis per serving:

547 calories, 14 g fat, 8.6 g protein, 100 g carbohydrate, 5.1 g fibre, 490 mg sodium

*Ingredient not included in nutritional analysis.