It’s positively berry season here! I found a recipe in Bon Appetite’s desserts baking book for a cherry-lime cobbler with lime biscuits. I didn’t wish to stay with simply cherries. Thus I switched it up slightly to incorporate some contemporary strawberries, blueberries, and in fact, cherries. I had some lemons and bitter cream already, thus I skipped the crème Fraiche plan, and used the bitter cream instead, at the side of lemon juice and zest rather than lime.
Cherry Blueberry & Strawberry Cobbler with Vanilla-Sour Cream Biscuits Recipe
This recipe differs from the standard cobbler. The fruit is all ready during a forged iron pan, and therefore the biscuits are baked separately and placed atop a bowl of a heat berry mixture. I loved having all the various berries in there, and therefore the lemon positively cuts the sweetness. The biscuits had a pleasant lemony tinge and were fantastic to eat on their own, and even higher once that they had soaked up all that berry goodness.
This is a fast and simple dish and ideal for summer and berry season. I’ve additionally been lolloping the berry mixture on high of the strawberry bitter cream ice cream…just wonderful!
1/2 cup (packed) golden brown sugar
4 teaspoons cornstarch
Pinch of salt
1/2 cup water
2 cups whole pitted fresh cherries
2 cups blueberries1 cup strawberries, halved
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
1 3/4 cups unbleached all-purpose flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon finely grated lemon peel
1 tablespoon milk
- Position rack in bottom third of oven; preheat to 400°F.
- Stir brown sugar, cornstarch, and salt in largely clad skillet, then stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve.
- Add all the berries and bring to boil, scraping sides of the skillet and stirring frequently. Reduce heat to medium-low and simmer until mixture thickens about 2 minutes.
- Remove from heat. Stir in lime juice and lime peel. Place in lower third of the oven and bake for 10-12 minutes, or until fruit mixture is bubbling.
- Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl.
- Whisk sour cream, vanilla, and lemon peel in small bowl.
- Add sour cream mixture to dry ingredients; stir with a fork just until dough begins to come together.
- Turn dough out onto floured surface and knead just until dough holds together about 6 turns. Gather dough into a round; pat out to 1/2-inch thickness. Using a 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6.
- 5. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
- Bake in the top third of oven at 400 degrees F for about 12-15 minutes, or until the biscuits are golden.
- Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.