SERVES 12
Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet. Serve with vanilla ice cream or lightly sweetened whipped cream.
BISCUIT TOPPING |
|
2 |
cups (10 ounces) unbleached all-purpose flour |
½ |
cup (3½ ounces) sugar |
½ |
teaspoon baking powder |
½ |
teaspoon baking soda |
½ |
teaspoon table salt |
6 |
tablespoons (¾ stick) unsalted butter, cut into ½-inch pieces and chilled |
1 |
cup buttermilk |
FILLING |
|
8 |
cups jarred Morello cherries from 4 (24-ounce) jars, drained, 2 cups juice reserved |
¾–1 |
cup (5¼ to 7 ounces) sugar (see note) |
3 |
tablespoons plus 1 teaspoon cornstarch |
Pinch table salt |
|
1 |
cup dry red wine |
1 |
(3-inch) cinnamon stick |
¼ |
teaspoon almond extract |
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a large baking sheet with parchment paper.
2. FOR THE BISCUIT TOPPING: Pulse the flour, 6 tablespoons of the sugar, the baking powder, baking soda, and salt in a food processor until combined. Sprinkle the butter pieces over the top and pulse until the mixture resembles coarse meal, about 15 pulses. Transfer the mixture to a large bowl; add the buttermilk and stir with rubber spatula until combined. Using a greased ¼-cup measure ice cream scoop, scoop 12 biscuits onto the prepared baking sheet, spacing them 1½ inches apart. Sprinkle the biscuits evenly with the remaining 2 tablespoons sugar and bake until lightly browned, about 15 minutes, rotating the sheet halfway through baking. (Do not turn the oven off.)
3. FOR THE FILLING: Meanwhile, arrange the drained cherries in an even layer in a 13 by 9-inch glass baking dish. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir in the reserved cherry juice and wine and add the cinnamon stick; cook over medium-high heat, stirring frequently, until the mixture simmers and thickens, about 5 minutes. Discard the cinnamon stick, stir in the almond extract, and pour the hot liquid over the cherries in the baking dish.
4. TO BAKE: Arrange the hot biscuits in three rows of four biscuits over the warm filling. Bake the cobbler until the filling is bubbling and the biscuits are deep golden brown, about 10 minutes. Transfer the baking dish to a wire rack and cool for 10 minutes; serve.