Juicy fruit filling meets tender yet crisp biscuits in our classic cherry cobbler recipe. We use tapioca starch to thicken our cobbler because it gels at a low temperature. By cooking the fruit at a low temperature, the cherries retain some of their tangy juiciness. A touch of almond extract helps to amplify the natural flavor of the cherries. Note: this recipe can be doubled and split between two pans.
- ¾ cup sugar
- 3 tbsp tapioca starch
- ⅛ tsp salt
- ⅛ tsp baking soda
- 5 cups cherries, pitted
- ¼ tsp almond extract
- ¾ cup all purpose flour
- ½ tsp baking powder
- 2 tsp sugar
- ¼ tsp salt
- 6 tbsp unsalted butter, chilled, cut into ½-inch cubes
- ⅓ cup buttermilk, chilled
1) In a large bowl, whisk together ¾ cup sugar, 3 tbsp tapioca starch, ⅛ tsp salt, and ⅛ tsp baking soda. Add 5 cups pitted cherries and ¼ tsp almond extract, and stir to combine. Transfer to a Suvie pan.
2) In a large bowl, whisk together ¾ cup flour, ½ tsp baking powder, 2 tsp sugar, and ¼ tsp salt until combined. Add 6 tbsp chilled butter, tossing to coat. Work butter into flour with your fingers until pea-sized. Stir in ⅓ cup chilled buttermilk until no dry flour remains.
3) Drop large, tablespoon sized dollops of dough over the cherries. Insert pan into the bottom of your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom: Bake at 325° for 40 minutes
Top: Bake at 325° for 0 minutes
4) After the cook, remove cherry cobbler from Suvie, transfer to a cooling rack, and cool for 45 minutes. Serve with ice cream or whipped cream.
Nutritional Information per serving (4 servings per recipe): Calories 380, Total Fat 18g, Total Carbohydrates 54g, Total Sodium 620mg, Total Protein 5g.