Note: J’ai remplacé les cerises par des bleuets congelés et je n’ai pas mis de cannelle ni d’essence d’amande dans la préparation de bleuets.
- ¼ cup granulated sugar
- 1 Tbsp. baking powder
- 2 tsp. finely grated lemon zest
- 1 tsp. kosher salt
- 2 cups all-purpose flour, plus more for surface
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1⅓ cups chilled heavy cream
Filling and Assembly
- 2 lb. fresh (or frozen) sweet cherries, pitted
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 3 Tbsp. cornstarch
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- ¼ tsp. kosher salt
- 3 Tbsp. unsalted butter, melted, slightly cooled
- 2 Tbsp. raw sugar
- Vanilla ice cream or softly whipped cream (for serving)
- A 1½”-diameter cookie cutter
- Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl.
- Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
- Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
- Turn out dough onto a generously floured surface. Pat into a ¾”-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking.
- Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other.
- Dust with flour and press down on stack with a rolling pin to flatten to a workable height.
- Roll out to ½” thick, dusting with more flour as needed.
- Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
Filling and Assembly
- Place a rack in middle of oven and preheat to 400°.
- Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl.
- Scrape filling into a 2-qt. baking dish or 9″-diameter cake pan with 2″ sides and press down on it firmly to compact.
- Place on a foil-lined baking sheet.
- Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps.
- Brush generously with butter; sprinkle with raw sugar.
- Bake cobbler 10 minutes.
- Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more.
- Let cool slightly.
- Serve cobbler with ice cream.