Every time I am in Trader Joe’s I always end up buying a large glass jar of cherries to have on hand for desserts. I love canning fruit at home, but cherries are the pits. So being able to have them pre-pitted and ready to use is a bonus. If you can’t find a similar type, you can find cherries in cans, you will need 2 cans most likely. So let’s get down to making Cherry Cobbler.
- 24.7 jar dark morello cherries, packed in light syrup
- 1/3 cup granulated sugar
- 1/3 cup coconut sugar
- 2½ Tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 2 Tbsp butter, chilled
- ½ cup milk
Preheat oven to 450° F.
In a small mixing bowl, stir together flour, sugar, baking powder, and salt. Dice up the butter, add in and work quickly into the flour with your fingers. Stir in the milk, set aside.
Drain cherries, measuring out 1½ cups cherry juice.
Add both sugar, cornstarch, cinnamon, and nutmeg to a small saucepan. Whisk in cherry juice.
Heat over high, stirring constantly until it comes to a boil, and thickens.
Take off the heat, stir in the cherries gently.
Scrape into a 8×8″ glass baking dish, smoothing out.
Drop the dough on top by spoonfuls.
Bake for 15 to 18 minutes, until biscuits look golden and done.
Let cool on the counter, serve warm or chill for later.