Cherry Cobbler

Step 1

Make the biscuit topping: Place 1 cup all-purpose flour, 1/3 cup of the granulated sugar, 1/4 cup stone-ground cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and stir with a fork until combined.

Step 2

Pour in 3/4 cup cold heavy cream and 1 teaspoon vanilla extract and stir with the fork until a thick dough forms and no dry spots of flour are visible.

Step 3

Place the remaining 1/3 cup granulated sugar in a small bowl. Using your hands (or a large spoon or spring-loaded ice cream scoop), divide the dough into 8 pieces. Working quickly but gently, form each portion into a ball (they don’t have to be perfectly round!) and roll in the sugar. Place on a plate and freeze while you make the filling.

Step 4

Make the filling: Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper. Cut 2 tablespoons unsalted butter into a few pieces.

Step 5

Stem and pit 2 pounds cherries if needed. Place the butter and cherries in a large skillet (about 4-quart capacity). Add 1/3 cup granulated sugar, 1/3 cup water, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Finely grate the zest of 1 small lemon into the skillet, then squeeze the juice of the lemon into the skillet, discarding any seeds. Mix with a large rubber spatula to combine.

Step 6

Cover the skillet and cook over medium-low heat, removing the lid and stirring at frequent intervals, until the cherries have softened and the liquid is thick, glossy and clinging to the fruit, 20 to 25 minutes (frozen cherries will take15 to 20 minutes). To check if the cherries are ready, push one against the side of the skillet with a spatula. If it crushes easily, it’s well-cooked. If using fresh cherries, stir frequently in the beginning, as there will be little moisture and the mixture may burn if left unattended.

Step 7

Scrape the cherry filling into an 8x2-inch round cake pan or other 2-quart baking dish and spread into an even layer. Remove the biscuits from the freezer and place on top of the filling, spacing them evenly apart. Place the baking dish on the baking sheet.

Step 8

Bake until the biscuits are lightly golden-brown and cooked through and the filling is bubbling, 25 to 30 minutes. Let cool for at least 20 minutes before serving.