Fresh Cherry Cobbler
- 2 pounds fresh cherries, pitted
- ¼ cup honey
- ¼ cup light brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 2 tablespoons kirsch or cherry brandy
- 1 tablespoon cornstarch
- 6 tablespoons unsalted butter, divided
- 1½ cups biscuit mix
- 2 tablespoons granulated sugar
- 1 egg
- ¼ cup milk
- Vanilla ice cream
- Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish and set aside.
- In a medium bowl, stir together the cherries, honey, brown sugar and cinnamon. Set aside.
- In a small bowl, whisk together the juice and brandy. Add the cornstarch, whisking until smooth. Stir into the cherry mixture.
- Spoon the cherry mixture into the prepared pan. Dot with 2 tablespoons of the chilled butter that is cut into pieces. Set aside.
- In a mixing bowl, combine the biscuit mix and granulated sugar. Cut in the remaining butter with a pastry blender or two forks until the mixture is crumbly. Stir in the egg and milk. Drop spoonfuls of the dough over the cherry mixture.
- Bake 20 to 25 minutes or until the top is golden brown and the cobbler is bubbly. Let stand 5 minutes before serving with vanilla ice cream.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cheers-for-cherries/
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