Mini Cherry Cobblers
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 292
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 28 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 242 mg
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 292
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 28 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 242 mg
Ingredients
Drop Biscuits:
Mini Cherry Cobblers:
Directions
- Preheat the oven to 375 degrees F (190 degrees C), with a rack in the middle. Line a baking sheet with parchment paper and place eight 6-ounce round or oval baking dishes on it.
- For the drop biscuits: In a food processor, pulse together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter and pulse until it's well incorporated -- the mixture should look like coarse meal.
- In a container with a spout (such as a 2-cup liquid measuring cup), whisk together the buttermilk, egg, and vanilla. Pour the mixture into the food processor and pulse just until the dough comes together.
- For the mini cherry cobblers: In a small bowl, whisk together the granulated sugar and flour. In a large bowl, toss the cherries with the lemon juice, then add the sugar mixture and toss to coat the fruit. Divide the cherries evenly among the baking dishes.
- Divide the biscuit dough into 8 equal pieces. Crumble a piece of dough evenly over the surface of each dish of fruit. Brush the topping with the egg wash and sprinkle with turbinado sugar.
- Bake the cobblers until the topping is golden brown (the fruit may bubble up around the edges a bit), 30 to 35 minutes. Cool for 5 to 10 minutes before serving.
Cook’s Note
Make Ahead and Storage: The cobbler is best the day it's baked, preferably still warm from the oven. Store leftovers tightly covered in the fridge -- or try blending them into a milk shake! Why It Works: This is a great example of repurposing a favorite recipe for another use. The dough is crumbled over the fruit to provide even coverage, instead of being scooped or rolled out and cut into shapes. Bonus: This is much easier too! You can also use other biscuit doughs here. Pro Tip: If you want to make a single large cobbler, use a 9-by-13-inch baking pan and increase the baking time to 45 to 50 minutes.
