- 3 3/4 cups all-purpose flour, plus more for rolling
- 4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) very cold unsalted butter
- 2 cups cold heavy cream, plus more for brushing
- 3 pounds fresh cherries, pitted, or 2 1/4 pounds frozen cherries
- 4 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.
SourceEveryday Food, June 2010