Cherry Cobbler

This easy homemade Cherry Cobbler recipe is made with fresh cherries and a soft rise to the top topping. Best served with a scoop of ice cream.

3¾ cups all-purpose flour, unbleached
4 tsp. baking powder
1½ tsp. coarse sea salt
1 cup raw sugar
¾ cup (1½ sticks) butter, very cold
2 cups heavy cream, cold
3 lbs fresh cherries, pitted, or 2¼ lbs frozen cherries
4 tsp. cornstarch
1 tsp. pure vanilla extract

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a bowl, combine flour, baking powder, salt and ½ cup raw sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a ¾" thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8-12 rounds or squares of dough.

In a bowl, combine cherries, remaining ½ cup raw sugar, the cornstarch and vanilla. Divide mixture among four 1-1½ cup ramekins; top each with 2-3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40-45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.

Makes 8 servings.