Cherry Cobbler + Coconut Biscuit

The Wimpy Vegetarian

Mostly vegetarian recipes

Cherry Cobbler + Coconut Biscuit: #SundaySupper

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 Cobbler + Coconut Biscuit: #SundaySupper

Print Add To Shopping List
Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins
Serves 6 - 8     adjust servings

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

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

    Coconut Biscuit Topping

    1. Preheat the oven to 350˚F.
    2. 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.
    3. 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.
    4. 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.
    5. Bake for 1 hour, or until the biscuit topping is lightly browned, and the cherry filling is bubbly.
    6. Serve with a scoop of vanilla ice cream.

    by

     

    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!

    Celebrating Farmer’s Markets and Local Produce

    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

    Entrees

    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

    Desserts

    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.


    SIGN UP!

    You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

    Scone bread layered with streusel and blueberries, and drizzled with lemon icing.
    Melon balls dunked in lime, honey and ginger, and then slid onto skewers. A final flourish of mint finishes them off.
    Lemony Romaine Salad with Avocado, Pomegranate Seeds, Pine Nuts and Vinaigrette from the Simply Vegetarian Cookbook
    Shakshouka Eggs (poached eggs in a spicy tomato sauce)
    Skewers of potatoes, peppers, onions, zucchini, tomatoes, and halloumi over garlicky zoodles.
    The Simply Vegetarian Cookbook - Fuss-Free Recipes Everyone Will Love
    Frozen mudslides with scoops of chocolate and vanilla ice cream, topped with Kahlua, Bailey's, and vodka. Serve as a drink or dessert (or both).
    Cajun-spiced peppers and beans over cheesy cauliflower grits.
    Asparagus and potato salad with lentils, mint and a lemon vinaigrette.

    Comments

    4. 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. 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

    13. 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. 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

    16. 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

      Reply

    17. 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

      Reply

    23. 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

      Reply

    27. 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

      Reply

      • 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

        Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    CommentLuv badge

    Sign Up!

    You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

    Archives

    Categories