This recipe started from Chez Panisse’s Blueberry Cobbler. I wanted something that was fruit forward and not sugar forward, I knew Chez Panisse would be a great place to start.
5 cups of pitted cherries
1/3 cup of sugar
1 tablespoon of flour
1 tablespoon of cornstarch
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream, plus additional for serving, if desired
-Preheat oven to 375 degrees.
-Prep cherries, place in a bowl and toss with the sugar, flour and cornstarch. Set aside.
-Make the dough. Mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. I did this by using pulse on my food processor. Add the cream and mix lightly, just until the dry ingredients are moistened.
-Put the cherry mixture into a baking dish. Roll out the dough, careful to not over work it. Using a biscuit cutter, cut out toppers and arrange on top. Sprinkle with sanding sugar. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
-Cool slightly. Serve warm with whipped cream or ice cream.