The Wimpy Vegetarian

Mostly vegetarian recipes

Cherry Cobbler + Coconut Biscuit

47 Comments

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

Cherry Cobbler with Coconut 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, easy entertaining, summer dessert
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Cherry Cobbler + Coconut Biscuit: #SundaySupper

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 6 - 8
Author: Susan Pridmore

Ingredients

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

Instructions

Cherry Filling

  • Pit the cherries using a cherry pitter. You should end up with about 4 cups cherries.
  • Toss in the remaining Filling ingredients, and allow to sit on the counter while you make the biscuit dough.

Coconut Biscuit Topping

  • Preheat the oven to 350˚F.
  • 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 6" X 8"), 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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Comments

  4. Renee 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.

    Reply

  12. The Ninja Baker 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

    Reply

    • The Wimpy Vegetarian says

      Thanks Kim. I so don’t miss the corporate life, but I honestly did enjoy it for a very long time. I needed that level of stimulation and thrived on it. And then suddenly I realized that instead of giving me energy, it was robbing me of it. I love the creative focus to my life now, and am excited about where it may lead next 🙂

      Reply

  13. Heather @girlichef 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!

    Reply

  14. Camille 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!

    Reply

    • The Wimpy Vegetarian says

      Thanks Linda! I get my coconut sugar on the same shelf where regular sugar is at my grocery. They have agave, etc all in the same area. If you don’t find it, no worries, just use regular sugar!

      Reply

  16. Nancy @ gottagetbaked 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!

    Reply

  17. Stacy 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.

    Reply

  23. mjskit 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!

    Reply

  27. Mary @ Fit and Fed 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.

    Reply

    • The Wimpy Vegetarian 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!!

      Reply

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