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Sooo, how exited are we about this seasonโs cherries?
I am pretty head over heals for all things cherry at the momentโฆwhich is why I made this cobbler. See lately, every time I have to run to the store (so like everyday), I see those pretty red cherries and I just HAVE to buy a bag. I am beyond fearful of the day that I go to the store and they are no longer on the shelves. Therefore, I am stocking up. The problem is that even though I seem to think my stomach is huge and can hold pounds and pounds of cherries, itโs actually pretty tiny and well, canโt.
The good news is, I can make cobbler with all my excess cherries. And trust me, this is such good, good news! Specifically cherry cobbler with honey butter vanilla bean biscuits (so much yum!) and then served with this salty honey ice cream.
Just yes in so many ways.
For the full recipe head on over to the beautiful Inspired Home site!
ย
Cherry Cobbler with Honey Butter Vanilla Bean Biscuits
Ingredients
- 4 cups fresh or frozen cherries, pitted
- 1/3 cup coconut sugar *, may sub brown sugar or granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla + one vanilla bean, seeds removed, optional
- teaspoon pinch of sea salt, about 1/4
- 1 tablespoon bourbon, optional
- powdered sugar, for dusting
Biscuits
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 6 tablespoons cold salted butted, cubed, or unsalted with a pinch of salt
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 vanilla bean, seeds removed
Instructions
- Preheat the oven to 375 degrees F.
- Lightly rub 8-9 inch pie plate with a little softened butter or cooking spray. In the pie plate, combine the cherries, coconut sugar (use 1/2 cup if you prefer things a bit sweeter), lemon juice, vanilla, vanilla bean (if using), a pinch of sea salt and bourbon (if using). Toss well to combine.
- In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to over mix. Use your hands if needed to bring the dough together.
- Use a 1/4 cup measure to drop batter onto the cherries or press dough on a sheet of parchment paper or cutting board, and then use a biscuit cutter to shape the dough into rounds. Place the rounds on top of the cobbler.
- Bake the cobbler for 40-45 minutes or until the cherries are bubbling and the biscuits lightly golden. If the biscuits begin to get too golden, cover the cobbler with foil until the cherries are fully cooked. Serve warm. Dust with powdered sugar and serve with scoop of ice cream if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ok and now, here are some of my current favorite links. I feel like I have not done this in forever!!
โฆthis gorgeous tomato and mozzarella salad. So pretty โ those tomatoes!
โฆthis dairy free frozen lemon custard with summer berry crumble. So much awesomeness going on here!
โฆloving this summer melon salad. I need more melon in my life!
โฆthese lamb and rice stuffed squash blossoms. Such a perfect summer meal.
โฆthis tigers milk cocktail. So fun!
โฆcrushing on this cream of basil soup with a corn + cucumber salad. So my kind of soup!
โฆhow awesome is thisย bourbon honey peach galette with buttermilk crust + pistachios. Gimme!!
โฆthis super green falafel with turmeric tahini sauce. YUM!
โฆthese spiced pineapple mojitos. I want all the pineapple!
โฆI want all of this pretty strawberry peach pie.
โฆtotally making this charred corn with miso butter, bacon + garlic scapes.
โฆwarming up with this (cause it is cold and raining!)ย dressed up ramen. I mean, spicy Thai coconut? yes!!
Have a great summer Sunday and donโt forget to check out this cobbler recipe here!
Thank you for this lovely recipe! I see the vanilla bean in the biscuit ingredients, but not in the directions for making the biscuits. When should it be added? Could I use vanilla bean paste instead? If so, how much do you recommend?
Hi Dee,
You can add the vanilla in step 3. Sure, vanilla bean paste would also work nicely, I would use 1 teaspoon. I hope you love this recipe!
I made this today. I used the bourbon and the flavour is fantastic but with no thickening agent the base is like cherries in juice. I drained the liquid away and thickened it with a bit of cornstarch and it made a delicious sauce drizzled over the biscuits. I will definitely make it again but I will add a tblsp of cornstarch to the cherries.
Hey Laurey,
Thank you so much for trying this recipe and sharing your feedback! So glad to hear that it turned out nicely for you! xT
If using frozen cherries should they be thawed and drained of their juice first?
Hi Andrea! No need to thaw the cherries, I recommend using them frozen and baking 10 minutes. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow! I’ll be spending a month gathering ingredients and going through all these recipes and lovely suggestions, Thank you!
I hope you love them all! ? Thank you!
These look and sound so yummyyyyyyyyyyyyyyyy! Thank you for the link love friend, xx sherrie
Of course! Thanks Sherrie! Hope you have a great weekend!