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Cherry Cobbler

When I’m lucky, I can find pie cherries at the Holland Farmers Market. While pie cherries are plentiful and available in many places, consider yourself fortunate when you see these, at least in West Michigan. The season for pie cherries, also called “sour” or “tart” cherries, is short-just a few weeks. Most of the crop goes to processors, so we don’t see them very often in the markets.

Pie cherries are usually lighter in color and are often called “black” cherries because their color is darker. Pie cherries are tart, which applies best to baking in pies, tarts, cobblers, etc.

Diet: Vegetarian

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour and 10 Minutes


  • ___FILLING___
  • 2 pints sour cherries, pitted
  • ¾ cups sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp amaretto (optional)
  • pinch salt
  • ___TOPPING___
  • 2 cups all-purpose flour
  • 1-2 Tbsp white granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 stick (8 Tbsp) unsalted butter
  • 1 cup milk
  • 1 egg, for making an egg wash


  1. Make the filling. In a bowl combine sugar, cornstarch, and salt.

  2. Add cherries and amaretto.

  3. Pour filling into a buttered baking dish.

  4. Make the topping. Combine flour, sugar, baking powder, and salt.

  5. Add the butter to the flour mixture by cutting it into 1 Tbsp chunks and mixing until the butter pieces are the size of small peas.

  6. Add the milk and do not over mix.

  7. Place the dough on a floured work surface and roll out until dough is about a third of an inch thick.

  8. Arrange the dough on top of the filling in the dish.

  9. Brush with egg wash, sprinkle with more sugar, and bake at 375° F for 45-50 minutes, until biscuit is golden brown and filling is bubbly. Serve warm.

Recipe By: Chef at Castle in the Country - January 23, 2024