Although fresh dark sweet cherries are available in June, we believe they're best eaten out of hand. This cobbler makes great use of frozen cherries.
Active time: 20 min Start to finish: 1 1/4 hr
Recipe information
Yield
Makes 4 servings
Ingredients
For filling
For topping
Preparation
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Make filling:
Step 2
Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).
Make topping and bake cobbler:
Step 3
Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
Step 4
Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.
