SKILLET CHERRY RED WINE AND CINNAMON COBBLERFrom choclytcandy 6 years ago
- Trader Joe’s is our favorite brand of jarred Morello cherries to use here, but if you can’t find it, other brands of jarred or canned Morello cherries in juice will work fine. The amount of sugar you use will depend on the sweetness of your cherries; if they are very sweet, use the smaller amount of sugar given. We prefer the crunchy texture of turbinado sugar sprinkled over the biscuits before baking, but regular granulated sugar can be substituted. shopping list
- INGREDIENTS shopping list
- biscuit Topping shopping list
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour shopping list
- 5 tablespoons granulated sugar shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup buttermilk shopping list
- 4 tablespoons (1/2 stick) unsalted butter , melted and cooled shopping list
- Cherry Filling shopping list
- 3/4 - 1 cup (5 1/4 to 7 ounces) granulated sugar shopping list
- 3 tablespoons cornstarch shopping list
- Pinch salt shopping list
- 2 (24-ounce) jars Morello cherries , drained (about 4 cups cherries), with 1 cup juice reserved shopping list
- 1 cup dry red wine shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 cinnamon stick shopping list
- 2 tablespoons turbinado sugar (see note) shopping list
How to make it
- 1. FOR THE BISCUIT TOPPING: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a medium bowl. Stir in the buttermilk and melted butter until a dough forms. Cover and set aside until needed.
- 2. FOR THE CHERRY FILLING: Whisk the granulated sugar, cornstarch, and salt together in a 12-inch ovenproof skillet. Whisk in the reserved cherry juice, red wine, vanilla, and cinnamon stick. Set the skillet over medium-high heat and cook, whisking frequently, until the mixture simmers and is slightly thickened, about 5 minutes. Off the heat, remove cinnamon stick and stir in the cherries.
- 3. Using a spoon, scoop and drop 1-inch pieces of the dough, spaced about 1/2 inch apart, over the cherry filling in the skillet, then sprinkle with the turbinado sugar. Transfer the skillet to the oven and bake the cobbler until the biscuits are golden brown and the filling is thick and glossy, 25 to 30 minutes.
- 4. Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Let the cobbler cool in the skillet for at least 15 minutes before serving.
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