Published July 1, 2001.
Most cherry cobbler recipes just don't taste like cherries (because the cherries come from a can and are precooked), and the biscuit topping is often undercooked. We wanted our cherry cobbler recipe to be different, so we selected jarred Morello cherries if fresh were unavailable (as they are 11 months out of the year) and combined the cherry juices with red wine. To ensure nicely browned biscuits, we baked them on their own ahead of time, then assembled the cobbler and put it in the oven for a brief warming.
Morello or Montmorency cherries can be used in this cobbler made with fresh sour cherries. Do not use sweet cherries. If the cherries do not release enough juice after macerating for 30 minutes, cranberry juice makes up the difference.
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