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Author Notes: Sour cherries have a special place in my heart. A two week stay at my grandmother's house one June triggered my love of these red jewels. Grammy's cherry tree grew just out from the back porch screen door. She could watch my older sister and I from the kitchen while we sat on the tree's lower branches, eating as many cherries as we dropped into an coffee can for a later cobbler, crisp, or pie. While the birds ate more cherries from that tree than we ever could pick, there were always enough for two little girls to enjoy on a June day. This is a variation of my own sour cherry pie recipe and a biscuit topping recipe from Epicurious. I love the addition of the Amaretto in the Epicurious version. I like my topping version with oatmeal, half and half, and a bit more butter, producing a more tender cobbler topping. —Kathcooks
Sour Cherry Filling
- 1 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 6 cups fresh, pitted sour cherries (or frozen, unthawed)
- 2 tablespoons Amaretto Liquor
- 1 cup all-purpose flour
- 3 tablespoons oatmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup half and half
- Sour Cherry Filling: Blend sugar, cornstarch, salt and cinnamon together in a large saucepan. Add cherries and Amaretto and bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 3-4 minutes until thickened. Transfer cherries to a buttered 2 quart baking dish.
- Cobbler Topping: Preheat oven to 375 degrees. In the bowl of a food processor, pulse together flour, oatmeal, sugar, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. Transfer to medium bowl; add half and half and stir until completely blended. Drop rounded tablespoons of topping onto cherry mixture. Bake for 40-45 minutes, or until golden brown and bubbly. Cool on a rack and serve warm with vanilla ice cream.