Cherry cobbler with hint of brandy with coconut-cardamom biscuit topping.
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
Serves 6 – 8
Prep Time: 20 minutes
Cook Time: 60 minutes
- 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
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.
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 NinjaBaking.com
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.