Food & Cooking Recipes Dessert & Treats Recipes Cherry Cobbler 3.3 (103) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 55 mins Servings: 8 Celebrate summer's bounty with this classic American dessert. Ingredients 3 ¾ cups all-purpose flour, plus more for rolling 4 teaspoons baking powder 1 ½ teaspoons coarse salt 1 cup sugar ¾ cup (1 ½ sticks) very cold unsalted butter 2 cups cold heavy cream, plus more for brushing 3 pounds fresh cherries, pitted, or 2 ¼ pounds frozen cherries 4 teaspoons cornstarch 1 teaspoon pure vanilla extract Directions 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. Rate it Print