Cook's Illustrated

Solving the Problems of Cherry Cobbler

Published July 1, 2001.

Most cherry cobblers are no more than canned pie filling topped with heavy biscuits. We wanted fresh fruit flavor paired with a tender biscuit topping.

The Problem

Most cherry cobblers just don't taste like cherries, and, because the berries come from a can and are precooked, the biscuit topping is often undercooked.

The Goal

A cherry cobbler that celebrates the unique, sweet-tart flavor of sour cherries, with a tender, browned biscuit topping.

The Solution

For a flavorful filling, select jarred Morello cherries if fresh are unavailable (as they are 11 months out of the year), and combine the cherry juices with red wine. To ensure nicely browned biscuits, bake them on their own ahead of time, then assemble the cobbler and put it in the oven for a brief warming.

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