Cherry Cobbler + Coconut Biscuit: #SundaySupper
Servings: 6 - 8
Ingredients
Cherry Filling
- 5 cups sweet cherries
- ⅓ cup sugar
- 1 ½ teaspoon instant tapioca
- ½ cup dried cherries
- 3 tablespoons brandy
- 1 teaspoon vanilla extract
- pinch kosher salt
Coconut Biscuit Topping
- ¾ cups flour 3 ¾ ounces
- 1 tablespoon coconut sugar or regular sugar
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ cup sweetened shredded coconut
- pinch kosher salt
- 3 tablespoons plain yogurt
- ¼ cup buttermilk
- ½ 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.