Perfect Tart Cherry Bourbon Cobbler (Print View)
Tart cherries and bourbon shine under a golden, homemade biscuit for a crowd-pleasing summer treat.
# What You'll Need:
→ Cherry Filling
01 -
4 cups fresh tart cherries, pitted (thawed and drained if frozen)
02 -
3/4 cup granulated sugar
03 -
2 tablespoons cornstarch
04 -
2 tablespoons bourbon
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon almond extract (optional)
07 -
1/2 teaspoon freshly grated lemon zest
→ Biscuit Topping
08 -
2 cups all-purpose flour
09 -
1 tablespoon baking powder
10 -
1/2 teaspoon salt
11 -
1 tablespoon granulated sugar
12 -
6 tablespoons unsalted butter, cold and cut into small cubes
13 -
3/4 cup whole milk or buttermilk
# Directions:
01 -
Set oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, toss together tart cherries, sugar, cornstarch, bourbon, vanilla extract, almond extract if using, and lemon zest, ensuring cherries are evenly coated. Set aside.
03 -
In a separate large bowl, whisk together flour, baking powder, salt, and sugar. Add the cold butter and use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs with pea-sized butter pieces.
04 -
Pour in whole milk or buttermilk and stir gently until a soft dough forms, taking care not to overmix.
05 -
Spread cherry filling evenly in prepared baking dish. Drop spoonfuls of biscuit dough over cherries, leaving some areas uncovered.
06 -
Bake in preheated oven for 35 to 40 minutes or until biscuit topping is golden and cherry filling is bubbling at the edges. Rotate baking dish halfway through baking for even browning.
07 -
Allow cobbler to cool for 15 minutes to set the filling. Serve warm with vanilla ice cream or whipped cream if desired.
# Notes:
01 -
For best results, use very cold butter in the biscuit dough to ensure flakiness. Avoid overmixing to maintain light texture.