Cherry Cobbler

Homemade cherry pie filling topped with sweet drop biscuits on top makes this the best cherry cobbler! A dessert everyone will love.

Cobbler is my husband’s favorite dessert. It’s really the only dessert he requests or eats. He is biased and loves only peaches as the fruit for the pie filling, but I wanted to mix it up and see what he thought of cherry. He was impressed and said it was just as good as the peach! I call that a victory!

The homemade pie filling and the homemade sweet drop biscuits combination is just amazing. You could use store bought pie filling for this if you wanted to for convenance, but I would highly suggest making your own. They taste completely different. Cherries are in season right now so it’s as good as it gets! I plan to can some of just the pie filling so I can make this in the dead of winter.

This pairs wonderfully with vanilla ice cream and or whipped topping. Having the cobbler heated up or fresh out of the oven with it is seriously the best. The ice cream and whipped topping melts into the cherry pie filling liquid and it’s like liquid gold. I hope you try it and let me know what you think in the comment section below.

Ingredients

• Fresh Cherries
• Lemon Juice
• Sugar
• Cornstarch
• Water
• Flour
• Baking Powder
• Butter
• Whole Milk

Instructions

• Preheat the oven to 375 degrees.
• Make the cherry pie filling first. Pit 4 cups worth of cherries. Combine them, the lemon juice, 1/2 cup of sugar, corn starch, and the water into a pot. Bring to a boil while stirring frequently. Reduce to a simmer and cook for 6 minutes, still stirring frequently. Set aside to cool a bit.
• For the drop biscuits, combine the flour, baking powder, and a 1/3 cup of sugar. Whisk together. Chop the cold butter onto very small pieces. Stir the pieces into the dry ingredients. Use a knife to break up any clumps or pieces that are larger than the size of a pea. Pour in the milk and stir until just combined.
• Pour the cherry pie filling into a 9-inch pie plate. Scoop the biscuit dough with a spoon and use another spoon to scrape it off onto the cherry pie filling. Put drops of the dough all over the top. Don’t put drops of dough on top of each other.
• Bake for 30 minutes or until the biscuit part is a nice golden-brown color.
• Let rest for 10 minutes before serving.
• Serve with vanilla ice cream and or whipped topping.