Mini Cherry Cobblers
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You know how I feel about mini things (see: pies and pies). These mini cobblers are perfect if you need a cute dessert that you can make ahead of time. They’re very quick to put together; just sweeten the fruit, top with biscuit dough and bake. Biscuit dough is probably the friendliest of quick bread doughs, so even if you’re an inexperienced baker, you can pull this off. I baked these in half pint mason jars, but you could use ramekins or any other type of oven-safe dish.
You’ll need flour, milk, cinnamon, vanilla extract, cherries, lemon, baking powder, baking soda, butter and sugar.
Add sugar and lemon juice to the fresh cherries and stir to combine.
Divide the cherries evenly between 4 half pint mason jars. Bake at 375F for 10 minutes while you prepare the biscuit topping.
Combine the flour, sugar, baking powder, baking soda, salt and a dash of cinnamon. Whisk to blend.
Add cold, cubed butter to the flour mixture…
Using your fingers or a pastry cutter, work the butter into the dough until it looks like a coarse meal. Add in the milk and vanilla extract and stir until just combine – don’t over mix!
Top each mason jar with about 1/4 cup of the biscuit dough. You may not use all of the dough. Bake for 30-35 minutes, until the top is browned and the dough is cooked through.
That’s it!
cobbler-y and delicious!
i mean…
c’mon.
- for the cherries:
- 4 cups sweet cherries, pitted
- 1/2 lemon, juiced
- 3 tbsp sugar, more to taste
for the biscuit:- 2/3 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- dash ground cinnamon
- 6 tbsp cold, unsalted butter, cut into cubes
- for the cherries:
- Preheat oven to 375F.
- Combine the cherries, sugar and lemon juice. Adjust sugar if needed. Divide the cherries evenly among the mason jars. Bake for 10 minutes while you prepare the biscuit dough.
- for the biscuit dough:
- In a small bowl, combine milk and vanilla extract. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk the dry ingredients to blend. Add in the cold, cubed butter and using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles a coarse meal. Add in the milk and stir just until the dough comes together and all the flour is evenly moistened. Take care not to over mix. The dough will be soft and sticky.
- Place spoonfuls of dough on top of each mason jar (about 1/4 cup of dough), and bake until the fruit is bubbling and the biscuit is browned and cooked through, about 30-35 minutes.
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