Cherry Cobbler + Coconut Biscuit: #SundaySupper

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Cherry cobbler with hint of brandy with coconut-cardamom biscuit topping.

cherry brandy cobbler with coconut biscuit, easy entertaining, summer dessert

Hot summer days call for lazy desserts. As I write this, the air is heavy, with hints of the thunderstorms that sweep through in the late afternoons. The breeze picks up, and I can feel it moving along my inner arm, swirling around the crook of my elbow. The bliss of a lazy Saturday in late July.

I sink into my cushioned patio chair and think about cobbler. It’s the perfect summer dessert: easy to make, and really composed of two desserts. A twofer. A biscuit top, dusted with sugar, capping syrupy fresh fruit.

Right now, bright, shiny cherries are everywhere, so that’s my natural leaning today. But blackberries, blueberries, and even peaches work as well. See what looks good at your farmer’s market. I added brandy to mine, but feel free to add some fresh herbs if that’s your preference. Oh, and I added a touch of coconut to the biscuit topping for a macaroon feel, but only because I had some in my cupboard.

Enjoy, but don’t go to a lot of trouble with this cobbler. Summer is a time to kick back and savor the day.

A Few Cooking Notes:

Most biscuit toppings call for butter, and quite a bit of it. I chose to substitute the traditional butter with buttermilk. If you prefer a more buttery crust, no problem, just substitute 1/4 cup unsalted butter for the 1/4 cup buttermilk.


Cherry Brandy Cobbler with Coconut Biscuit Topping

     by Susan Pridmore

     Serves 6 – 8

     Prep Time: 20 minutes

     Cook Time: 60 minutes


Cherry Filling

  • 5 cups sweet cherries
  • 1/3 cup sugar
  • 1 1/2 teaspoon instant tapioca
  • 1/2 cup dried cherries
  • 3 tablespoons brandy
  • 1 teaspoon vanilla extract
  • pinch kosher salt

Coconut Biscuit Topping

  • 3/4 cups flour (3 3/4 ounces)
  • 1 tablespoon coconut sugar (or regular sugar)
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup sweetened, shredded coconut
  • pinch kosher salt
  • 3 tablespoons plain yogurt
  • 1/4 cup buttermilk
  • 1/2 teaspoon turbinado sugar


Cherry Filling

Preheat the oven to 350˚F.

Pit the cherries using a cherry pitter. You should end up with about 4 cups cherries.

Toss in the remaining ingredients, and allow to sit on the counter while you make the biscuit dough.

Coconut Biscuit Topping

Combine the flour, sugar, baking powder, cinnamon, cardamom, coconut and salt together in a medium bowl. Toss with a fork and rub between your fingers to mix the coconut into the dry ingredients.

Mix the yogurt and buttermilk together in a small bowl and add to the dry ingredients. Mix well with a fork until it comes together into a dough.

Pour the cherries into a baking dish (I used one that was 8″ X 6″), and spoon the dough on top. Sprinkle with turbinado sugar for a little crunch.

Bake for 1 hour, or until the biscuit topping is lightly browned, and the cherry filling is bubbly.

Serve with a scoop of vanilla ice cream.

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This week’s Sunday Supper celebrates farmer’s markets and local produce. Check out the great recipes below for ideas of what to do with your latest CSA stash, or trip to the market, and join us tonight at 4 pm (California time) for a Farmer’s Market twitter chat!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons


Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie


Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on Twitter each Sunday.  We tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm EST and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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  1. says

    I can’t think of what I like most about this. The cherries, the added brandy, or the brilliant use of coconut in the biscuit topping.

  2. says

    Your cobbler looks insanely good, Susan. I want some now! Oh, well, I’ve got your recipe…By the way, I am inspired that you gave up the corporate life in favor of culinary food-writing and photography. Thank you for the inspiration <3

  3. says

    Oh my gosh, Cherry cobbler/crisp/pie/whatever is probably one of my all-time favorite things about summer. This Coconut Biscuit Topping is so killing me, though…I NEED to try it!

  4. says

    Nothing better than a cobbler during the summer! I love the idea to use buttermilk in place of the butter. Totally trying that next time!

  5. says

    Cobblers are totally the perfect summer dessert! I haven’t conquered pie crust yet so the simplicity of making a biscuit topping and dropping it onto fruit is right up my alley. This looks incredible! Cherries are my favourite summer fruit. The Okanagan region of British Columbia grows the most incredible bing cherries and as soon as they’re available, I can’t stop eating them. I can’t wait to try your recipe!
    Nancy @ gottagetbaked recently posted..Onion Bacon Jam with Bread ‘n Brie for #SundaySupper #FarmersMarketMy Profile

  6. says

    I am sitting on that patio with you and thinking about cobbler and fresh fruit. Mmmmm. It’s baking sweet cherry fragrance into the breeze. Thank you.

    I love that you used two kinds of cherries in this, Susan. The deep dark jewel tone red is gorgeous.
    Stacy recently posted..Cherry Clafoutis for #SundaySupperMy Profile

  7. says

    OH I would love to be sitting on my porch right now eating a bowl of this! The love cherry filling and that biscuit looks SO good! Great idea to substitute buttermilk for the butter. I’m going to have to try that! Great dessert!
    mjskit recently posted..Peach Pecan Ice CreamMy Profile

  8. says

    I love the idea of combining the cherries with a little brandy in the cobbler. And the topping looks excellent, with tenderness from the dairy, flavor from the coconut sugar, and the sparkle and crunch of the bit of turbinado sugar on top. I like the healthy touches of the buttermilk and coconut sugar, too.
    Mary @ Fit and Fed recently posted..Two Summer PicnicsMy Profile

    • says

      I’m so glad you asked, Angie. The recipe is for sweet cherries, not tart. If fresh ones aren’t available, I’ve used frozen. I’ve not used canned sweet cherries – mainly because what I see is mostly pie filling. I’m going to modify the recipe right now to read sweet cherries instead of just cherries. Thank you so much for your question!!
      The Wimpy Vegetarian recently posted..Maple Candied Carrots with Currants: #FallFestMy Profile

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