Cherry Cobbler (Biscuit)

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

Biscuits:
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
1 Tbsp. baking powder
2 tsp. lemon zest, finely grated
1 tsp. sea salt
2 cups all-purpose flour, unbleached
½ cup (1 stick) butter, chilled, cut into pieces
1⅓ cups heavy cream, chilled

Filling and Assembly:
2 lbs fresh (or frozen) sweet cherries, pitted
½ cup Monk Fruit Sweetener with Erythritol (Granular)
¼ cup lemon juice, freshly squeezed
3 Tbsp. cornstarch
½ tsp. ground cinnamon
1 tsp. pure vanilla extract
¼ tsp. pure almond extract
¼ tsp. sea salt
3 Tbsp. butter, melted, slightly cooled
2 Tbsp. Erythritol Gold

Garnish:
vanilla ice cream or softly whipped cream

For the Biscuits:
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°F (200°C/180°C fan, Gas Mark 6).

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 brown sugar.

Bake the cobbler 10 minutes.

Reduce the heat to 350°F (180°C/160°C fan, Gas Mark 4) and continue to bake until biscuits are golden brown and juices are bubbling, about 50-65 minutes more.

Remove from the oven. Let cool for 5 minutes or more on a wire rack.

Serve warm with whipped cream or vanilla ice cream.

Makes 8 servings.

Make-Ahead: Biscuit dough can be made 1 day ahead; wrap tightly and chill. Cobbler can be baked 1 day ahead; store tightly covered at room temperature.