Cherry Biscuit Cobbler

Name: Cherry Biscuit Cobbler
Yield: 8 servings
Ingredients: ¼ cup granulated sugar; 1 Tbsp. baking powder; 2 tsp. finely grated lemon zest; 1 tsp. kosher salt; 2 cups all-purpose flour, plus more for surface; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 1⅓ cups chilled heavy cream; 2 lb. fresh (or frozen) sweet cherries, pitted; ½ cup granulated sugar; ¼ cup fresh lemon juice; 3 Tbsp. cornstarch; ½ tsp. ground cinnamon; 1 tsp. vanilla extract; ¼ tsp. almond extract; ¼ tsp. kosher salt; 3 Tbsp. unsalted butter, melted, slightly cooled; 2 Tbsp. raw sugar; Vanilla ice cream or softly whipped cream (for serving); A 1½"-diameter cookie cutter

By Claire Saffitz

May 21, 2019

This image may contain Plant Food and Bread

Photo by Alex Lau, Food Styling by Sue Li

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

Recipe notes

Peach-Blueberry Crumb Pie

The best fruit pie, complete with a brown sugar streusel topping.

Chewy Glazed Lemon Cookies

The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.

Summer Berry Stovetop Crisp

This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.

Passion Fruit Olive Oil Cake

A plush olive oil cake swirled with tangy passion fruit curd.

Neapolitan Cake

Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.

Matcha-Mango Chia Pudding

Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.

Grilled Pound Cake Sundae With Raspberries

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.

Colossal Crème Brûlée

This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.