Ingredients
2½lbsfresh sweet cherries,or frozen, pitted
½cupgranulated sugar
1tbsplemon juice
1tbspcornstarch
⅛tspkosher salt
2cupsall-purpose flour
2tspbaking powder
¼cupgranulated sugar,plus additional for sprinkling over top
1tbsplemon zest
½tspkosher salt
6tbspunsalted butter,cut into small pieces
1cupwhole milk
1tspvanilla extract
Preparation
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the whole pitted cherries, sugar, lemon juice, cornstarch, and salt, and stir to coat.
Spread the cherries into a 9×13-inch baking dish and set aside. If using frozen cherries, put the dish in the preheating oven to defrost them a bit.
In a medium mixing bowl, combine the flour, baking powder, sugar, lemon zest, and salt and whisk with a fork. Using the hands or a pastry blender, work the butter into the dry mixture until it becomes coarse, sandy, and well incorporated.
Whisk the milk and vanilla together in a measuring cup, and using a fork, work the liquid into the dry mixture until a thick batter is obtained- it should resemble something between biscuit dough and pancake batter.
Using a levered ice cream scoop or a large spoon, drop large scoops of the batter on top of the cherries.
Make about 9 mounds of batter over the top of the cherries. Sprinkle about 2 tablespoons of sugar over the top of the batter.
Bake the cobbler in the oven for about 40 minutes, or until the topping is golden brown and the cherry juices are bubbling throughout. If using frozen fruit, expect to bake for an additional 15 minutes.
Serve the cobbler warm with vanilla ice cream, and enjoy!
