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
  1. Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish and set aside.
  2. In a medium bowl, stir together the cherries, honey, brown sugar and cinnamon. Set aside.
  3. In a small bowl, whisk together the juice and brandy. Add the cornstarch, whisking until smooth. Stir into the cherry mixture.
  4. Spoon the cherry mixture into the prepared pan. Dot with 2 tablespoons of the chilled butter that is cut into pieces. Set aside.
  5. 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.
  6. 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