It could not be easier to make a classic sour cherry cobbler right in your own home. Additionally, you could use any seasonal fruit in this recipe and top with a giant scoop of ice cream for the ultimate dessert!
Preheat oven to 400 °F (204 °C). Lightly grease a 9x13-inch oven-safe casserole dish and set aside.
In a large bowl, mix the sour cherries with the sugar, cornstarch, vanilla extract, allspice, nutmeg, and salt until the cherries are coated evenly. The cherries will be milky white but that's okay. That's actually how you want it. Set aside.
In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center then pour in the buttermilk and melted butter. Mix together with a spatula until dough comes together and no flour is left.
Pour the sour cherry mixture into the prepared casserole dish in an even layer. Using a spoon, spoon the biscuits over top of the cherry mixture. It doesn't have to be perfect. It's supposed to look rustic :)
Sprinkle turbinado or sparkling sugar on top of the biscuits.
Bake on the middle rack in the oven for 30-40 minutes, or until the biscuits are lightly brown on top and the cherry mixture is bubbling.
Let cool for 10-15 minutes after you remove from the oven and then serve with a giant scoop of vanilla ice cream on top.
Notes
To make homemade buttermilk: to 1 cup of milk, add 1 tablespoon of white vinegar. Stir and let sit for 5-10 minutes. The mixture will then be thick and just like buttermilk! Perfect to use in this recipe and just the same as buttermilk you buy in the store.Recipe very gently adapted from America's Test Kitchen